Food is indispensible in everyone’s life. However, food safety problems occur in every country from time to time in the 21st century. Chemical preservatives are widely used in the food industry to keep food from contamination. Nevertheless, consumers today seek natural, safe, and healthy food rather food with many kinds of chemical compounds. Can natural ingredients be used to improve food microbiological safety? The author thus did research on the potential application of natural ingredients in real food samples to control foodborne pathogens. In addition, the antimicrobial mechanisms of natural ingredients were explored by use of electron microscopy techniques and molecular biotechnology. This book should be useful to food science professionals both in the food industry and academia, or anyone who is interested in food safety and food science.