The increasing number of on-going foodborne outbreaks that occur annually at the global level emphasizes the need for improved antimicrobial strategies in the food environment. Some of the alternate approaches to traditional aqueous chlorine washes are being investigated that include treatments with aqueous ozone (micro and nanobubbles), electrolyzed water, organic acids, acid-detergent, alkali, and natural plant extracts. Antimicrobials including plant polyphenols (as value-added products), spices, essential oils, and chitosan continue to be explored for application in food systems to prevent microbial contamination and spoilage. These alternate approaches including bio-based products as sustainable and/or environmentally friendly options should also be cost-effective without altering the nutritional value or sensory properties of the foods or causing damage to the food equipment when used as surface sanitizers.