We examined the efficacy of bacteriophages stabilized with BB for food preservation. E. coli and S. enterica (both Gram-negative), i.e., the most frequent bacterial food contaminants. 1.5 cm × 1.5 cm pieces of lettuce leaves were spiked with 100 μL of 10 5 CFU/mL bacterial suspension. Next, UV irradiation, adequate bacteriophages (T4 or P22), and their combinations were applied. The results are presented in Figure . The mix of UV irradiation and bacteriophages was more effective in bacteria elimination (about 85% reduction for E. coli and 60% reduction for S. enterica) than the UV and bacteriophages separately. However, thanks to the addition of BBstabilized phages, the efficacy of such protocol was significantly better (p < 0.05 or p < 0.01) in the case of both E. coli -approximately 94% reduction of bacterial titer and S. entericaapproximately 75% reduction of bacterial count.