Bacteriophages – viruses that kill bacteria – may be another potential solution to prolonging shelf life of fruits and vegetables and making them safer to eat. An American company, Intralytix, already makes bacteriophage mixes to do just that (so far available only in US, Canada and Israel), while another company, Micreos, offers bacteriophage products for use on leafy greens as well as broccoli, carrots and other vegetables.