Shiga-toxigenic Escherichia coli (STEC) O157:H7, and the big six non-O157 E. coli serogroups (O26, O45, O103, O111, O121, and O145) are the most significant foodborne pathogens, commensal to food animal gastrointestinal (GI) tract, and shed in their feces. They are responsible for numerous foodborne illnesses throughout the world. Similarly, Listeria monocytogenes is another pathogen that is a great threat to human health. The most common illness caused by Listeria monocytogenes is listeriosis. The foods that are commonly associated with the contamination of Listeria monocytogenes are Ready-to-Eat food products such as deli meats, hotdogs, and soft cheeses. Several antimicrobials have been used to resolve this problem; however, the issue of antimicrobial resistance (AMR) has arisen, and several natural biocontrol agents have been sought. One such alternative is the use of bacteriophages, which have garnered significant attention in the last two decades in reducing these major foodborne pathogens in the gut of animals as well as on food products. This study evaluates the efficacy of bacteriophages in correcting and preventing the attachment of E. coli to intestinal Caco-2 cells as well as their application on deli meat in reducing the contamination of Listeria monocytogenes. Specific bacteriophages targeting seven STEC serotypes were tested individually and in cocktails for both corrective and preventive treatments. Preventive treatments involved adding the phages before STEC inoculation, whereas corrective treatment involved adding phages after STEC inoculation and attachment to the cells. The results of this study indicated that preventive treatments were more effective than corrective treatments and cocktails are more effective in reducing STEC populations (almost undetectable) than the application of individual phage. Additionally, bacteriophages specific to Listeria monocytogenes were isolated from several environmental samples and were applied as preventive and corrective treatments on deli meat (ham). Similar to the intestinal cell study, the results of this study also showed that preventive treatments were better in reducing Listeria monocytogenes (P<0.05) on deli meat than corrective treatment. The findings of both studies suggested that bacteriophages could be used to reduce foodborne pathogens in both intestinal cells as well as on food products.