198This chapter deals with the application of bacteriocins as a biopreservativeagent in various foods, such as milk and milk products; vegetable and fruitproducts; cereal and legume products; eggs, meat, and meat products; andfish and other seafood products to improve their safety and keeping quality.It also covers different aspects associated with bacteriocins such as classifi-cation, mode of action, sustainability in food products, and factors affectingbiosynthesis and activity. The outcomes of various studies associated withthe bacteriocin application, either used alone or in conjunction with otherantimicrobials against spoilage bacteria and/or foodborne pathogens havebeen examined. It also highlights the combinations of bacteriocin with novelfood packaging and food-processing methods, such as pulsed electric field,high-pressure homogenization, high hydrostatic pressure, irradiation, etc.,and the last section talks about the regulatory standards and other factorschallenged to use of bacteriocins in brief.