## 4 Biocontrol Methods
### Bacteriophages
Studies have shown that the endolysin PlyP100 is effective in combating _L. monocytogenes_ in food products such as queso fresco, providing a significant reduction in bacterial load. Combining phages with other antimicrobial methods, such as probiotics, bacteriocins, or plant extracts, can have a synergistic effect against _L. monocytogenes_. For example, nisin and propolis have been reported to have a synergistic effect in reducing bacteria in ice cream without affecting product quality. Other combinations, such as LAB and grapefruit seed extract, have been effective in reducing bacterial growth in fresh soft cheese [132]. Bacteriophages are considered a safe and viable alternative to traditional preservation methods, with the ability to eliminate or reduce foodborne pathogens. They can be used pre- and post-harvest, and they are being applied to various food products. In addition, they can be used to disinfect equipment and contact surfaces in the food industry, thus preventing bacterial contamination [133]. Food manufacturers have begun to integrate the use of bacteriophages into their pathogen control strategies as part of a multi-faceted approach to increasing food safety. This is due to the advantages that bacteriophages offer, such as the possibility of being applied at different stages of the production process, either by spraying or immersion. The use of natural lytic phages also allows for the selective elimination of pathogens without affecting the natural microflora of the food or its organoleptic qualities. However, some research highlights the difficulties in producing reliable commercial phage products for food applications, and research in this direction is ongoing [17]. The use of phages as biocontrol agents offers a promising solution, helping to reduce the use of chemical preservatives, which are becoming increasingly unavailable due to strict regulations. Phages offer a natural and effective method of combating pathogens, from the production farm to the final consumer. In addition to food safety applications, phages are also used in other industries for decontamination and bacterial control. However, for their widespread use, industrial-scale production processes must be safe and efficient. Studies show that under real-world conditions in food systems, phage activity can be reduced compared to ideal laboratory conditions. Therefore, sustained effort is needed to optimize their use under real-world food processing conditions. Another important factor for the widespread adoption of phages is educating consumers and industry operators about their benefits and safety. Although phages are already being used commercially in some countries, consumer reluctance to use \"viruses\" in food may delay the adoption of this technology. However, as information about the effectiveness and safety of phages becomes more widely available, their use is expected to increase [123]. Table 2 summarizes various treatment methods used to control _L. monocytogenes_ in dairy products and presents key information, including the type of treatment, treatment conditions, inactivation efficiency, and the specific food matrix involved. \begin{table}
\begin{tabular}{l l l l l} \hline \hline
**Treatment Method** & **Treatment Conditions** & **Inactivation Efficiency** & **Food Matrix** & **Reference** \\ \hline \multirow{2}{*}{Use of LAB} & General application in food; produces & \multirow{2}{*}{Inhibits _L. monocytogenes_ and _other pathogens_} & \multirow{2}{*}{Dairy products (e.g., cheess) and fermented foods} & \multirow{2}{*}{[86; 87; 88]} \\  & lactic acid, antimicrobial peptides, & & & \\  & diacetyl/ etc. & & & \\ \hline \multirow{2}{*}{0.5\% lactic acid} & \multirow{2}{*}{Applied for 2 h} & 6 log\({}_{\text{ion}}\) cfu/g reduction of & \multirow{2}{*}{Not specified} & \multirow{2}{*}{[90]} \\  & & _L.