Our armory to combat bacterial infections has to be expanded. Phages have been deployed to control the growth of various foodborne bacteria. Currently, interventions using phages as therapeutic and biocontrol agents are performed by dipping and/or spraying. However, these methods may not be ideal, as they could be wasteful and lead to potential development of phage resistant strains and inactivation of the phage particles. One strategy to avoid these problems is to immobilize bacteriophage on food contact surfaces, such as packaging material. Hence, the objective of this research is to investigate the use of polysaccharides to enhance the stability of phages immobilized on paper and subsequently apply the developed bioactive paper to control growth of foodborne bacterial pathogens on food. Four morphologically different phages were mixed with different grades and concentrations of polysaccharides. The stability of the tested phages stored under desiccation for two weeks was significantly enhanced by mixing the phage lysates with a mixture of pullulan and trehalose before drying. Listeria monocytogenes and Salmonella Newport specific phages were mixed with pullulan and trehalose before coating on butcher’s paper, which was then tested to control the growth of their hosts on meat samples. In RTE meat, around 4 and 3.5 log reduction in Listeria monocytogenes count was obtained after incubation at 10°C for 7 days and at 4°C for 14 days, respectively, when compared with untreated samples. Similarly, application of phage-based biopaper to raw chicken breast reduced the count of Salmonella Newport by around 2.7 log CFU/gm after storage at 12°C for 4 days. In conclusion, pullulan and trehalose can be used to enhance the stability of dried phages. Furthermore, the use of immobilized phage is a promising approach that might alleviate concerns about phage resistance development and broaden phage applications as biocontrol and therapeutic agents.