Naturally occurring antimicrobial compounds could be applied as food preservatives to protect food quality and extend the shelf life of food and beverages. These compounds are naturally produced and isolated from various sources, including plants, animals and microorganism in which they constitute part of host defence system. Many naturally occurring such as nisin, plant essential oils and natamycin have been widely studied and are reported to be effective in their potential role as antimicrobial agent against spoilage and pathogenic microorganisms. The microorganisms that are been used in food fermentation also produce bacteriocins. products off animals origin such as tissues, milk and eggs contain different antimicrobial agents that are mainly in the form of peptides (polypeptides). Increasing level of consumer concerns on chemical antimicrobials and increasing resistance of pathogenic microbes have turned the attention towards studied on the potential antimicrobial activities of natural products. Natural antimicrobials are generally recognized as safe and they appear to be the most promising solution for microbial resistance and could best meet with consumer’s demand for healthier foods and healthier environment