{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T20:18:10Z","timestamp":1790281090011,"version":"4.1.0"},"reference-count":131,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2025,11,20]],"date-time":"2025-11-20T00:00:00Z","timestamp":1763596800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ministerio de Ciencia Tecnolog\u00eda e Innovaci\u00f3n (MINCIENCIAS) of Colombia","award":["BPIN 2020000100697"],"award-info":[{"award-number":["BPIN 2020000100697"]}]},{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico","doi-asserted-by":"crossref","award":["200773\/2024-0"],"award-info":[{"award-number":["200773\/2024-0"]}],"id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>Staphylococcus aureus is a major foodborne pathogen associated with contamination of dairy and meat products, posing a persistent challenge to food safety due to its biofilm formation and resistance to multiple antibiotics. In this review, we summarize recent advances in the use of bacteriophages and phage-derived endolysins as targeted biocontrol agents against S. aureus in food systems. Bacteriophages exhibit host specificity and self-replicating capacity, while endolysins provide rapid lytic activity, minimal resistance development, and effectiveness against biofilm-embedded cells. Studies demonstrate significant microbial reductions in milk, cheese, and meat matrices, although factors such as pH, salt, and fat content can influence their efficacy. The integration of these biocontrol tools into food preservation represents a sustainable and safe alternative to conventional antimicrobials. Finally, we discuss current limitations and the need for optimizing formulations, stability, and regulatory frameworks to facilitate the adoption of phage and endolysin-based products in the food industry.<\/jats:p>","DOI":"10.3390\/microorganisms13112638","type":"journal-article","created":{"date-parts":[[2025,11,20]],"date-time":"2025-11-20T14:21:54Z","timestamp":1763648514000},"page":"2638","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Bacteriophages and Endolysins Used in the Biocontrol of Staphylococcus aureus"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8249-8962","authenticated-orcid":false,"given":"Maryoris E.","family":"Soto Lopez","sequence":"first","affiliation":[{"name":"Research Group on Food Properties and Processes\u2014GIPPAL, Department of Food Engineering, Faculty of Engineering, University of C\u00f3rdoba, 6th Avenue N\u00b0 76-103, Monteria 230002, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-7638-6358","authenticated-orcid":false,"given":"Ana Margarita","family":"Otero-Herrera","sequence":"additional","affiliation":[{"name":"Research Group on Food Properties and Processes\u2014GIPPAL, Department of Food Engineering, Faculty of Engineering, University of C\u00f3rdoba, 6th Avenue N\u00b0 76-103, Monteria 230002, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9631-9555","authenticated-orcid":false,"given":"Fernando","family":"Mendoza-Corvis","sequence":"additional","affiliation":[{"name":"Research Group on Food Properties and Processes\u2014GIPPAL, Department of Food Engineering, Faculty of Engineering, University of C\u00f3rdoba, 6th Avenue N\u00b0 76-103, Monteria 230002, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jose Jorge","family":"Salgado-Behaine","sequence":"additional","affiliation":[{"name":"Research Group on Food Properties and Processes\u2014GIPPAL, Department of Food Engineering, Faculty of Engineering, University of C\u00f3rdoba, 6th Avenue N\u00b0 76-103, Monteria 230002, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rocio","family":"L\u00f3pez-Vergara","sequence":"additional","affiliation":[{"name":"Research Group on Food Properties and Processes\u2014GIPPAL, Department of Food Engineering, Faculty of Engineering, University of C\u00f3rdoba, 6th Avenue N\u00b0 76-103, Monteria 230002, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1189-9640","authenticated-orcid":false,"given":"Ana M.","family":"Hern\u00e1ndez-Arteaga","sequence":"additional","affiliation":[{"name":"Research Group on Food Properties and Processes\u2014GIPPAL, Department of Food Engineering, Faculty of Engineering, University of C\u00f3rdoba, 6th Avenue N\u00b0 76-103, Monteria 230002, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-1938-0785","authenticated-orcid":false,"given":"Derrick","family":"Cortessi","sequence":"additional","affiliation":[{"name":"Animal and Dairy Sciences Department, University of Wisconsin-Madison (UW-Madison), Madison, WI 53706-1205, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5116-9856","authenticated-orcid":false,"given":"Pedro M. 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