phage cocktail, for treatment of agricultural products developed by Eliava Institute at Tbilisi, Republic of Georgia Eliava Institute. Safety Biopreservation judiciously exploits the antimicrobial potential of naturally occurring microorganisms in food and/or their metabolites with a long history of safe use. Bacteriocins, bacteriophages and bacteriophage-encoded enzymes fall in this theory. The long and traditional role of Lactic acid bacteria on food and feed fermentations is the main factor related to the use of bacteriocins in biopreservation. LAB and their bacteriocins have been consumed unintentionally for ages, laying down a long history of safe use. Their antimicrobial spectrum of inhibition, bactericidal mode of action, relative tolerance to processing conditions (pH, NaCl, heat treatments) and the lack of toxicity towards eukaryotic cells enforces their role as biopreservatives in food. The evaluation of any new antimicrobial actives is done in meat by USDA which relies on the GRAS assessment by FDA among other suitability data. References Food preservation