3. Phages as a source of incidents in biotechnology

It is generally accepted that phages have made a very positive contribution to biotechnology. However, there are a number of incidents in which phages are regularly implicated. These problems only occur during fermentation processes under controlled conditions in the food, biochemical and energy industries. Microbial fermentation (yeast and/or bacteria) has been used since time immemorial, first and foremost for food production, and is in fact mankind's oldest biotechnological achievement. The first meads were brewed in the early Neolithic period (around 7,000 BC) and the first fermented milks (kefir, yoghurt or cheese) around the same time