Purpose of Review <p>The requirement for strict regulatory compliance for the control of foodborne pathogens, the rise of multidrug-resistance, and the growing demand for innovative antimicrobials have accelerated the pursuit of alternative biocontrol measures. These alternatives chiefly include physical methods such as thermal treatment, irradiation, and high-pressure processing; chemical approaches involving preservatives, disinfectants, and sanitizers; and biological strategies including bacteriocins, botanicals, and competitive microbial cultures etc. In this context, natural viruses called bacteriophages, which specifically infect and kill target bacteria, hold great potential in reducing and inactivating pathogenic microorganisms at multiple points in the food chain. The goal of this review is to present a comprehensive understanding of biology, action mechanisms, and applications of phages as promising tools for the control of foodborne pathogens.</p> Recent Findings <p>Bacteriophages have demonstrated effective control of foodborne pathogens in livestock, to biosanitize food processing facilities, and to prolong shelf life by their direct use in food items as biopreservatives. Moreover, use of phage-based biosensors offers rapid and precise detection of pathogens in food. Comparative analysis with conventional methods shows phages as a safe, targeted, and eco-friendly alternative to control pathogens in food, with need of developing protocols for customized and niche-specific solutions.</p> Summary <p>This review highlights the increasing applicability of bacteriophage-based interventions as complementary or alternative tools in management of food safety via control of food borne pathogens. In addition to highlighting present uses, restrictions, and regulatory considerations, it outlines need for further study to develop sustainable and efficient phage-based preparations for food applications.</p>