This chapter provides an overview of biological strategies, including bacteriophages, bacteria, fungi, and plant-based agents, to combat unwanted microorganisms in food systems. Commencing with an introduction and historical perspective on the use of synthetic chemical and biological control agents in food safety, it sheds light on the diverse array of available strategies. Additionally, we review the biocontrol approaches of bacteriophages and their antimicrobial enzymes like endolysin and depolymerase, and their applications in pre/post-harvest scenarios. This chapter also thoroughly discusses the antagonistic bacteria and fungi-based strategies, highlighting their competitive edge for resources and their ability to produce antimicrobial metabolites. Lastly, it scrutinizes the efficacy of plant-derived agents, providing detailed insights into their action mechanisms against pathogens, and their effectiveness in the agri-food sector. In summary, biological control strategies offer promising avenues for mitigating the risk of foodborne illnesses and elevating food quality in a sustainable and environmentally friendly manner.