This review discusses the prospects and challenges of using bacteriophages as biological control agents in the food industry. It highlights their high specificity, environmental friendliness, and effectiveness against foodborne pathogens without affecting beneficial microorganisms or food quality. The review summarizes phage applications in meat, dairy products, fruits, vegetables, and seafood to control bacterial contamination, reduce spoilage, and extend shelf life. It also addresses major limitations, including narrow host range, phage resistance, production scalability, and regulatory and safety considerations. The authors conclude that advances in synthetic biology, genome engineering, nanotechnology, and interdisciplinary research will facilitate the commercialization and broader application of phage-based biocontrol strategies for improving food safety and sustainability.