Food contamination is a main concern in many countries because pathogenic microorganisms can adhere to fruits and vegetables and cause foodborne diseases. Microbiological contamination in fruits and vegetables results from different stages during the pre- and postharvest processes. Therefore, adopting methods to reduce contamination is essential for food safety. Sanitization procedures using chemical or physical agents must be carried out. Chlorine-based chemical compounds are the most widely used sanitizers in the food industry because of their broad spectrum of antimicrobial action, low cost, ease of use, and minimal impact on product quality. However, chlorinated compounds have several negative effects related to their use, and there is increasing demand for alternative methods to control spoilage and pathogenic microorganisms in the food sector. Nanotechnology has emerged as a promising solution to these challenges since the nanoencapsulation of antimicrobial compounds within nontoxic matrices has been widely employed in food applications through nanocarrier-based systems.