This study characterized two Campylobacter jejuni bacteriophages and evaluated their antibacterial activity alone and in combination with EDTA. Both phages exhibited high stability across a wide range of temperatures (4–60°C) and pH values (3–9), with latent periods of 30 and 20 minutes and burst sizes of 7 and 35 PFU/cell, respectively. Whole-genome sequencing revealed double-stranded DNA genomes containing 77 and 56 ORFs, indicating that both phages are likely lysogenic. The combination of both phages with EDTA reduced C. jejuni by 5.2 log10 at 42°C and prevented regrowth of resistant cells for up to 48 hours. At 4°C, phage vB_CjeM-PC10 alone significantly reduced bacterial counts on chicken skin, demonstrating strong antibacterial potential under refrigerated conditions. These findings suggest that these phages could contribute to controlling C. jejuni contamination in the food industry, although further genetic optimization may be required before practical application.