目的 综述噬菌体保鲜技术在预制菜中的应用研究，为预制菜的食品安全保障和噬菌体的应用研究提供依据。方法 本文以预制菜的食品安全为出发点，就预制菜进行分类，重点对动植物源食材的噬菌体生物防控的应用研究进行讨论。结果 分析表明，噬菌体在预制菜中的应用具有广泛的应用前景和价值。噬菌体可以有效地控制预制菜中的食源性细菌污染、保持食品品质并延长货架期。为提高噬菌体的抗菌效果，可以从噬菌体的浓度、稳定性及其与物理保鲜方法或生物、化学保鲜剂结合等方面考虑。结论 为实现噬菌体在预制菜中的广泛应用，还需提高噬菌体的筛选效率和稳定性，并制定相应的标准和规范，以提高消费者的可接受程度，促进噬菌体在国内市场的推广和应用。因此，使用噬菌体保鲜技术不仅能够延长预制菜的货架期、提高食品安全性，还能为食品行业带来更多的发展机遇。

The work aims to summarize the application of phage preservation technology in prepared vegetables, and to provide a basis for food safety protection of prepared vegetables and application research of phage. Based on the food safety of prepared vegetables, the prepared vegetables were classified, and the application of phage biological prevention and control of animal and plant-derived ingredients was mainly discussed. The analysis showed that the application of phage in prepared vegetables had a wide application prospect and value. Phage could effectively control food-borne bacterial contamination in prepared vegetables, maintain food quality and extend shelf life. In order to improve the antibacterial effect of phage, it could be considered from the concentration and stability of phage and its combination with physical preservation methods or biological and chemical preservatives. To realize the wide application of phage in prepared vegetables, it is necessary to improve the screening efficiency and stability of phage, and formulate corresponding standards and norms to improve the acceptability of consumers and promote the popularization and application of phage in the domestic market. Therefore, the use of phage preservation technology can not only extend the shelf life of prepared vegetables and improve food safety, but also bring more development opportunities for the food industry.