This review discusses the risks associated with Enterococcus species in food, particularly E. faecalis and E. faecium, including antimicrobial resistance, virulence factors, and biofilm formation. It also highlights the potential of bacteriophages and phage-derived endolysins as promising alternatives to antibiotics for controlling enterococci in food systems. The review summarizes their mechanisms, advantages, current applications, and future prospects for improving food safety and extending food shelf life.