| Summary: | Bacterial food poisoning cases due to <i>Salmonella</i> and <i>E. coli</i> O157:H7 have been linked with the consumption of a variety of food products, threatening public health around the world. This study describes the combined effects of a phage cocktail (STG2, SEG5, and PS5), EDTA, nisin, and polylysine against the bacterial cocktail consisting of <i>S. typhimurium</i>, <i>S. enteritidis</i>, and <i>E. coli</i> O157:H7. Overall, phage cocktail (alone or in combination with nisin or/and polylysine) not only showed great antibacterial effects against bacterial cocktail at different temperatures (4 °C, 24 °C, and 37 °C), but also totally inhibited the emergence of phage resistance during the incubation period. These results suggest that the combination of phages with nisin or/and polylysine has great potential to simultaneously control <i>S. typhimurium</i>, <i>S. enteritidis</i>, and <i>E. coli</i> O157:H7.
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