Pseudomonas stands out as the dominant spoilage bacteria in chilled meat. Bacteriophages are anticipated to emerge as a novel bactericidal preservative, offering a solution to the issue of antibiotic resistance. In this work, the Pseudomonas phages named P1, P9 and P20 were obtained from 84 samples collected from slaughtering environments and 24 chilled chicken products. The three phages displayed high strain specificity and a limited host spectrum. The latent period for all three phages was less than 10 min under the optimal MOI condition (0.0001), while the lysis periods were 60, 90, and 120 min respectively. The tested phages could maintain stable survival within a temperature range of 4 to 40 °C and a pH range of 5 to 11. Combined with morphological and genomic comparison, the three phages belonged to the order Caudovirales, family Podoviridae, subfamily Autographivirinae, and genus T7virus. Their genomes comprised linear dsDNA ranging from 40,000 to 50,000 bp, devoid of genes encoding toxins, virulence factors, antibiotic resistance, and lysogen markers. The finding indicated that the three phages were lytic bacteriophages, showing promise as safe bacteriostatic agents for inhibiting Pseudomonas in food.