The rapidly emerging science of nanotechnology has great promise for creating novel, environmentally responsible, and antibacterial food packaging solutions. Because of their remarkable physicochemical, biological, and antibacterial qualities, nanoparticles have attracted a lot of interest and are being used more and more in food packaging applications. The favored technique for creating metal oxide, metal, and bimetallic alloy nanoparticles is plant-mediated biosynthesis. This environmentally friendly method is nontoxic, quick, easy, efficient, and sustainable. In the production of nanomaterials, the use of plants and their various parts as stabilizing and reducing agents has attracted a lot of research interest, especially for food safety and biomedical applications. For the manufacture of nanoparticles, a wide variety of plant materials have been used, including leaves, latex, seeds, flowers, fruits, peels, bark, roots, and gum. The production of nanoparticles has also been done using medicinal plants such as Acalypha indica, Aloe vera, Azadirachta indica, Catharanthus roseus, Cinnamon zeylanicum, Euphorbia hirta, Jatropha curcas, Tinospora cordifolia, and Vitex negundo. This chapter provides an overview of the current status of research on the application of medicinal plant-derived nanoparticles to fight foodborne infections. We emphasize the possibilities of these natural antibacterial and antifungal agents for food safety applications by talking about the synthesis, characterization, and its antimicrobial activity of nanoparticles made from several medicinal plants. Along with offering insights into possible future research directions and prospective uses in the food sector, the chapter also examines the mechanisms of action, benefits, and drawbacks of employing nanoparticles generated from medicinal plants as antimicrobial agents.