The severity of illness caused by both Campylobacter and E. coli infection brings these organisms to the forefront of food safety concerns and encourages research to investigate food processing strategies that reduce this risk. This study aimed to investigate the ability of host-specific phage to reduce the presence of Campylobacter and E. coli which are not actively replicating on both chickens and ground beef at 4°C and −20°C. The application of bacteriophage to the inoculated chicken skin and ground beef with Campylobacter and E. coli O157:H7 respectively successfully reduced the number of viable cells and this reduction was quite constant over the period of the experiment. There were significant reductions (P < 0.05) in the numbers of Campylobacter recovered from fresh or frozen chicken skin compared to those of the control, falling by log₁₀ 0.3 to log₁₀ 1.3 CFU (C. jejuni 11168H infected with phage CP8) and log₁₀ 0.4 to log₁₀ 1.6 (C. coli OR12 infected with phage CP220). Furthermore, significant reductions (P < 0.05) in the numbers of E. coli in both fresh and frozen ground beef were observed, falling by log₁₀ 0.3 to log₁₀ 1.1 CFU (E. coli 12900 infected with phage CBA120) and log₁₀ 0.4 to log₁₀ 1.2 (E. coli 12900 infected with phage CEV2). There was no increase in phages titers over the 10-day period of the experiment and effective cocktails of broad-host-range bacteriophages would be a good choice to reduce the presence of these food-borne pathogens.