Applications of bacteriophages in meat products to control pathogens and spoilage microorganisms: current advances and challenges

• Bacteriophages are highly specific viruses that infect bacteria. • Meat products rely on complex microbial communities for safety, flavour, and fermentation. • Phages can control spoilage and pathogenic bacteria. • Phages can harm starter cultures and product quality. • Phage-based sanitation can effectively disrupt biofilm on equipment and surfaces. Bacteriophages (phages) are highly specific viruses that infect bacteria and they are increasingly explored as targeted biocontrol agents in meat and meat products, driven by the need for sustainable alternatives to conventional antimicrobials and by the growing challenge of antimicrobial resistance (AMR) along the meat production chain. This narrative review provides a critical synthesis of current knowledge on the application of bacteriophages in meat systems, addressing both food safety and spoilage control. Meat product is a complex microbial ecosystem that strongly influence quality, safety, and shelf life. Spoilage and pathogenic bacteria, including Brochothrix thermosphacta , Pseudomonas spp., Salmonella spp., Listeria monocytogenes , and Clostridium spp., represent major challenges for the meat industry. Phages can act as targeted and natural antimicrobials to control these microorganisms at multiple stages of production, processing and storage. Conversely, the presence of phages in fermented meat products and processing environments may disrupt beneficial bacterial populations, including starter cultures, potentially leading to fermentation failures and economic losses. This review examines the multifaceted roles of bacteriophages in meat production and processing, discussing recent scientific advances, regulatory and safety considerations, technological applications, practical limitations, and future perspectives for their integration into meat safety and quality management strategies.