Review materials on the conducted research and application of bacteriophages as a means of decontamination of food products are presented. Several main examples of the use of bacteriophages are described. It is established that bacteriophages are one of the safest and most environmentally friendly means of disinfection of products. In addition to a short analysis of the results of the use of bacteriophages, further prospects for their use are indicated.

Minced chicken is one of the most popular products on the domestic market. However, it is prone to contamination with opportunistic microorganisms during production process and storage. Thereby the data on the use of bacteriophages, specifically lysing the main contaminants of minced chicken is presented. It is stressed out that they are safe and effective in suppression of growth of contaminating microorganisms. Addition of phages does not influence organoleptic properties of the product.

Materials on monitoring of laboratory studies of poultry meat of mechanical boning are presented. The interrelation of microbiological and organoleptic indicators with indicators of peroxide number of poultry meat of mechanical boning of various producers in real time is established. It is determined that the raw material of grey peroxide number is much higher than the norm, which indicates the beginning or progressive deterioration of raw materials. In poultry meat of mechanical boning with the presence of dark red shades or red and grey inclusions, the peroxide number also exceeded the norm for this type of raw material, or approached the upper limit of the norm. In each case, when the peroxide value is exceeded, the value of QMA&OAMO outweigh the standards for this type of raw material.