Contamination of food with multi-antibiotic resistant bacteria, particularly E. coli and Salmonella is considered a potential source for illness. E. coli O157:H7 is prevalent among cattle entering the slaughterhouse and cattle carcasses at all stages of the slaughter process (Elder et al., 2003). On the other hand, poultry production constitutes one of the main sources of Salmonella infection. In this study, we isolated different phages against E. coli and Salmonella. The ZCEC1 phage was used to study its lytic profiles against E. coli strain ATCC 8739 in vitro as well as in biocontrol experiment. The in vitro experiment showed that the phage was able to reduce the numbers of E. coli to undetectable limit (P < 0.005) during the first hour of infection. As for the biocontrol experiment, sterile minced meat and tomatoes were inoculated with 8.2 Log10 of E. coli ATCC 8739 and treated with 8.4 Log10 of phages ZCEC1. The phage treatment managed to reduce the numbers of E. coli in infected meat and tomatoes to undetectable limit (102 CFU/ml) after 1 day of infection at 4°C. A single Salmonella enterica (ATCC 25566)-specific phage, ZCSE1, was used in both experiments. The in vitro experiment showed that the phage was able to reduce the numbers of Salmonella by about 2 log10 (P < 0.005) after 40 min. of infection. The phage treatment managed to reduce the bacteria on the chicken skin by 2 log10 and completely kill off the bacteria on the surface of the eggs at 4°C. Our results encourage further studies of the use of phages as a prophylactic measure in food products.