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Salmonella enterica  serovar Enteritidis is one of the most common causes of Salmonellosis worldwide. Utilization of bacteriophages as prophylactic agents is a practical solution to prevent Salmonellosis in ready-to-eat products. Shelf stability is one of the desirable properties for prophylactic bacteriophages. Here, we describe the phenotype, genome, and phylogeny of  f SE1C and  f SE4S  Salmonella  bacteriophages.  f SE1C and  f SE4S were previously isolated from pickle sauce and ground beef respectively and selected for their significant shelf stability.  f SE1C and  f SE4S showed a broad  S. enterica  serovar range, infecting several  Salmonella  serovars. The viral particles showed an icosahedral head structure and flexible tail, a typical morphology of the  Siphoviridae  family.  f SE1C and  f SE4C genomes consists of dsDNA of 41,720 bp and 41,768 bp with 49.73% and 49.78% G + C, respectively. Comparative genomic analysis reveals a mosaic relationship between  S. enterica  serovar Enteritidis phages isolated from Valparaiso, Chile.

Complete genome sequence of the salmonella enterica serovar enteritidis bacteriophages fSE1C and fSE4C isolated from food matrices