A virulent bacteriophage, specific to pathogenic bacteria Salmonella Typhimurium ATCC 13311, was isolated from water collected from a swine lagoon. The bacteriophage, designated ST1, had a broad host range and was stable at the temperature up to 60°C for 3 min and over a wide pH range (5 to 11). Its genome was double stranded DNA. Transmission electron microscopy revealed that the bacteriophage had an isometric head of 70 nm in diameter and a long noncontractile tail of 150 nm long and 7 nm wide. It was classified as a member of the family Siphoviridae. Bacteriophage ST1 was stable in soybean milk but not in guava juice and orange juice. When applied together with S. Typhimurium (10⁶ CFU/ml) in soybean milk, the bacteriophage reduced the bacterial cells with a dose dependent pattern. The application of more bacteriophage (10⁸ PFU/ml) was more effective than lower doses (10⁶ and 10⁷ PFU/ml). This study suggests that bacteriophage ST1 has a potential for being use as a biocontrol agent against S. Typhimurium in beverages.