The microbial contamination associated with food products include bacteria, viruses, parasites, yeast and mold. These microorganisms are present in food products through different sources, including contaminated solid, water, air, soil or cross contamination by food handlers. Food contamination can occur at any point during the entire production chain of preharvest, processing, storage, transportation, and distribution. The integration of various antimicrobial strategies in food processing and post-processing is crucial to ensure food safety and extend shelf life. The use of conventional methods (reduction of water activity, heat treatment, fermentation, packaging, the addition of food additive) and alternative methods (the use of natural antimicrobial agents, biodegradable and antimicrobial packaging) are all effective methods that contribute to the reduction of microbial contamination in food products. In-depth understanding and proper use of antimicrobial treatments and food preservations is important for producers. However, the negative impacts from climate change—sea level rise, environmental pollution and resources degradation present significant challenges for the food growers and producers. The application of alternative technologies that inactivate effectively pathogens while environmentally friendly technologies, reducing energy consumption and carbon emissions, is essential. These approaches support sustainability and efficiency in food production and preservation.