Abstract: Methods for treating foods with bacteriophage include introducing, or incorporating, bacteriophage into the interiors of edible agricultural products, such as ground meats, milled grains, and other ground, cut, or processed edible agricultural products, or solid edible agricultural products. The phage, or a phage-containing preparation of which the phage is a part, may be dispersed throughout the edible agricultural product. Such dispersal may be substantially homogenous. The introduction of phage into the interior of a quantity of an edible agricultural product is useful for controlling bacterial populations in the edible agricultural product.

Abstract: Beneficial virus, such as phage, is used in fermentation methods and other techniques for producing biofuels. The beneficial virus (e.g., phage) may be targeted toward microorganisms (e.g., bacteria, etc.) that undesirably affect the fermentation or biofuel production process. Beneficial virus targeted toward microorganisms that undesirably affect the product or by-product of such a process, further processing, or the results of such further processing may also be incorporated into the fermentation or biofuel production process. Compositions that include beneficial viruses, such as phage, that are useful in such processes are also disclosed.

Abstract: Methods for disinfecting external layers from animals include applying phage to the external layers. Phage may be applied before an external layer is removed from a remainder of an animal's body, during the removal process, or following removal of the external layer from the remainder of the animal's body.