In recent years, an increasing number of studies have demonstrated the role of phages in controlling harmful microorganisms in foods. Due to their host specificity, phages are considered as an ideal tool to guarantee food safety. However, there are a series of limitations to the application of phages, so there have been few cases of the application of phages in the food industry. In this context, this paper discusses the frontier and hot issues in the application of phages in food safety, with a focus on the acceptability of the application of phages in the food industry, the potential risk of drug resistance transmission, the problem of phage resistance of bacteria, and the influence of complex food matrices on the effect of phages. Moreover, scientific and reasonable suggestions on the application of phages in the food industry are put forward. We hope that this review will promote the shift from basic research on phages to their application in the food industry.

Plant-based foods, a new category of foods made from plant materials with specific processes, have characteristics similar to those of animal-based foods, which meet consumers’ nutritional needs. Plant-based foods have become a research hotspot and key focus in the field of food science, as they help to ensure sustainable food supply, realize efficient and low-carbon utilization of resources, and promote the optimization of residents’ dietary structure and the improvement of nutritional levels. At present, most research on plant-based foods focuses on developing new products, but little attention has been paid to potential food safety risks. In order to provide references and enlightenments for guaranteeing the quality and safety of plant-based foods and promoting the healthy development of the plant-based food industry, this article systematically reviews and summarizes the potential chemical and biological safety risk factors of plant-based foods that are currently available on the market, and proposes possible solutions for the problems.