Abstract: Abstract: Bacteriophage (phage) is bacterial virus that has great petential for use as biocontrol agent in foods. Our previous study has proved that phage SLMP1 can control Salmonella counts in seafood including raw salmon fillets. However, the narrow bactericidal spectrum of phage limits its application for extending the shelf life of seafood. Therefore in the present study, the strategy of combining the phage SLMP1 with other bacteriostatic agents was used for controlling the Salmonella and freshness preservation of raw salmon. To control Salmonella and spoilage of raw salmon, nisin and sodium diacetate were selected to be combined with Salmonella phage by the experiments of minimal inhibitory concentration test and stability of phage. Salmonella counts, aerobic colony counts, total volatile basic nitrogen (TVB-N) content and phage titer in the raw salmon fillets (artificially contaminated with 104 cfu/g Salmonella) were evaluated, and the fillets were treated with phage (108 pfu/g), nisin (0.1 mg/g), sodium diacetate (2.0 mg/g) and their combination at (4±1) ℃, respectively. The results showed bacteriostatic agents containing phage could significantly (P<0.05) reduce Salmonella counts in raw salmon fillets. However, other treatments of nisin and sodium diacetate individually and their combination without phage did not decrease the Salmonella counts (P>0.05) in raw salmon fillets. The combination of nisin and sodium diacetate and their combination with phage could significantly reduce the aerobic colony counts. The treatment of nisin and the combination of nisin and phage could inhibit the growth of aerobic colony counts, which maintained at the level of 4.5-5.0 lg cfu/g. The aerobic colony counts maintained at the level of 5.0-5.5 lg cfu/g when treated with sodium diacetate and the combination of sodium diacetate and phage. The treatment without nisin and sodium diacetate yet could not inhibit the increase of aerobic colony counts, which maintained at the level of about 6.0 lg cfu/g. These results indicated that phage could not inhibit other bacteria growth except Salmonella, and the combination of nisin and sodium diacetate was highly effective on controlling other bacteria growth. The bacteriostatic agents containing sodium diacetate could significantly inhibit the increase of the mass fraction of TVB-N, which was below the corruption limit of 30 mg/ 100 g after 14 d storage. However, the mass fraction of TVB-N of other treatments without sodium diacetate increased to be higher than 30 mg/ 100 g after 14 d. The combination treatment of phage, nisin and sodium diacetate could reduce Salmonella counts to be below the detection limit of 1 cfu/g, and the aerobic colony counts and TVB-N mass fraction were reduced by 2.5 lg cfu/g and 13.73 mg/ 100 g, respectively, compared with control group after 14 d storage. Furthermore, the phage SLMP1 was stable in salmon fillets or maintained at a relatively high level when combined with nisin or sodium diacetate. The results indicate the combination of phage, nisin and sodium diacetate has great potential to be as a promising preservative in the control of Salmonella and spoilage of raw salmon.