Salmonella is one of the most common causes of foodborne illness in humans and can also impact swine production efficiency. Bacteriophage are viruses found in nature that can kill bacteria, including Salmonella. Generic phages were found to be fairly widespread in commercial swine, but only 6 out of 360 commercial swine were positive for anti-Salmonella bacteriophage. When these phage were used in pigs that were artificially infected with Salmonella, the Salmonella populations in phage-treated pigs were lower compared to untreated controls. Additionally, fewer pigs were colonized by Salmonella in the cecum in the phage-treated groups. While we do not suggest that we have a complete solution for Salmonella, our data indicates that the concept of using phage to reduce Salmonella in swine is valid and feasible. We are continuing to examine commercial swine to obtain more potent anti-Salmonella phage to be able to maximize this potential pathogen reduction strategy. We gratefully thank the National Pork Board and our U.S. pork producers for their generous financial assistance in exploring this important area of improving food safety.