Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes are food-borne pathogens, which are common in causing disease and resulting in economic losses in many parts of the world. Traditional preservatives such as sodium benzoate, potassium sorbate, sodium nitrite, and sulfur dioxide, along with antibiotics, have been restricted by antimicrobial resistance and the issue of chemical additives by consumers. Green synthesis is emerging as an eco-friendly alternative to the use of nanoparticles (NPs) or nanoparticles derived from plants. Phytochemicals with reducing, stabilizing, and antimicrobial properties are abundant in underutilized plant species such as Jamun (Syzygium cumini), mango (Mangifera indica), pomegranate (Punica granatum), banana (Musa paradisiaca), tamarind (Tamarindus indica), and orange (Citrus sinensis) derived from peels, seeds, and agro-waste. Membrane disruption, the formation of reactive oxygen species, enzyme inactivation, and the prevention of biofilms are released by these NPs. Some of its uses are active packaging, edible coatings, sanitizing treatments, and nanoencapsulation, which enhance food safety, shelf life, and waste reduction. Plant-based nanotechnology is a sustainable and low-cost approach that can be used in light of the objectives of circular bioeconomy, despite difficulties in standardization, safety, and regulation.