Despite the availability of various food preservation techniques, food spoilage and poisoning caused by microorganisms remain significant challenges. Traditional methods often negatively affect the sensory qualities of food, and consumers are increasingly cautious about synthetic preservatives like sorbates and benzoates, even though they are effective in extending shelf life and controlling pathogens. As the demand for natural options grows, there is a need for natural antimicrobial compounds that are both safe and effective. The agro-industry, regulatory bodies, and consumers advocate for the integration of these natural preservatives into food systems. However, natural alternatives may not always match the efficacy of chemical preservatives, suggesting that a combined approach may be necessary. Before widespread commercial use, natural substances must undergo rigorous testing to ensure they meet safety and legislative standards. This chapter explores natural food preservatives, focusing on lactic acid bacteria and their metabolic products, primarily bacteriocins. It highlights their application in preserving the safety and quality of meat, meat products, milk, and dairy products, while investigating the mechanisms of their antimicrobial activity and potential in modern food preservation strategies.