author(s)
Kanika Mahajan, Manish K Chatli and Suresh Kumar

abstract
In the recent years there has been a gradual shift in consumer preferences from use of chemical preservatives to utilization of natural antimicrobial compounds for food preservation. Bacteriophages and competitive cultures are the natural antimicrobial agents that are very efficient in reducing bacteria in food items. The phage products accepted by USFDA and USDA are being utilised in agricultural/ horticultural products, farm animals or animal products such as carcasses, meats. In the food industry utilisation of specific phages and competitive cultures avert putrefaction of products and spread of bacterial diseases. Therefore bacteriophages and competitive cultures endorse secure environments in animal food production, processing and handling.