Histamine poisoning is a foodborne illness related to the consumption of histamine-accumulated foods. Morganella morganii is one of the major histamine-producing bacteria that contaminate fresh fish. In this study, we isolated and characterized five bacteriophages that infect M. morganii. The host ranges and adsorption patterns of the isolated phages suggest that they have different host recognition mechanisms. In this study, a M. morganii phage cocktail with a combination of seven phages was prepared. Compared to infection with individual phages, treatment with the phage cocktail delayed the growth of M. morganii for a longer duration (with two phages being the exception). The growth of M. morganii and histamine accumulation in the canned tuna flake were inhibited by the phage cocktail. These results suggest that the M. morganii phage cocktail has the potential to serve as a good biocontrol agent with respect to the prevention of M. morganii‒associated histamine poisoning.