Food safety is a global issue with significant implications for human health. The World Health Organization reports that, annually, unsafe food results in the illnesses of at least 2 billion people worldwide and can be deadly. Some countries have made great progress in controlling foodborne diseases, but the number of those affected by foodborne diseases is growing globally. Foodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant and microbial antimicrobial compounds must be thoroughly investigated for their potential to serve as bio-preservatives. Our research focuses the microbial-derived products as antimicrobial agents for use in food preservation and to control foodborne pathogens in foods. Structure, modes of action, stability and resistance to these plant compounds will be discussed as well as their application in food industries and possible technologies by which they can be delivered. Benefits as well as challenges, such as the need for further research for implementation and governmental regulation, will be highlighted.