Bacteriophages (phages) are the natural predators of bacteria. They have been widely studied in recent decades in the hope of finding new alternatives to combat bacterial infections and to solve healthcare issues arising from antibiotic-resistant bacteria. High dependency on antibiotics in food production has led to widespread resistance in bacteria across the human food chain, reducing the effectiveness of existing antibacterial agents. The application of phages as biocontrol agents in the food production sector is one of the fastest-growing fields of research, with promising results indicating the suitability of phage biocontrol. In this study, Escherichia coli phages (coliphages) and Salmonella phages were isolated from sewage water collected from the Eastern and Western treatment plants in Melbourne, Australia. Isolated phages were characterised through a series of biological and genomic studies to access their suitability as biocontrol agents in the fresh produce industry. Furthermore, the synergistic effects of bacteriophages and natural plant extracts (oregano essential oil) in controlling bacteria growth on fresh cut mixed vegetables under real-life settings were studied. Our results showed that single applications of phages were able to reduce E. coli and Salmonella bacteria on fresh-cut mixed vegetables over 4 days. However, complete elimination of bacteria on food samples were not achieved and the magnitude of the effect was strain-dependent. However, phages and essential oils acted in a complementary manner to further reduce bacterial numbers. The results encourage assessment of phages as an alternative method to reduce bacterial contamination in minimally processed ready-to-eat foods.