With the growth of consumer demand for food safety and green additives, there has been a surge in research and development of natural biological perservatives in recent years. Over the past 20 years, natural preservatives have been gradually put into practical use. It is shown tthat these techniques  can effectively inactivate microorganisms and enzymes in food products, and it has no significant influence on their sensory and nutritional properties. Studies have shown that natural biological preservatives provide a unique advantage for food processing, in addition to improving the shelf life and safety of food, natural biological preservatives are good for the development of new food products and help keep food quality and nutrition.

The use of natural biological preservatives is likely to grow steadily in the future. Because the trend in food consumption is that consumers require minimal food processing and only natural preservatives. Although biological preservatives have shown huge potential in food preservation, there are still many problems to be solved in order to scale up the use of biological preservatives. First, most of the antimicrobial data reported in the literature come from simulated contaminated food samples or laboratory culture medium. The levels of using biological perservatives in actual food processing may be much higher than the level required for laboratory tests. However, the contents of natural antibacterial substances in animals, plants and micro organisms are generally extremely small. In addition to the small amount of molecular weight, the separation of purification is difficult, and the extraction procedure is cumbersome and low. Secondly, the antimicrobial activity of biological preservatives is generally lower than that of chemical preservatives, and the antimicrobial spectrum is relatively narrow. And adding biological preservatives may have a negative effect on the sensory properties of food. These are the major issues that affect development applications. Many bioantibacterial substances are peptides which are synthesized by ribosomes and have corresponding coding genes. Therefore, the study of these antimicrobial peptides can be expressed by using genetic engineering techniques in order to slove the problem of low production. In order to overcome the narrow inhibition spectrum of biological preservatives, it is necessary to combine various anti-corrosion technologies. And more complex design and optimization of technical combinations are needed. Moreover, the techniques for assessing the effectiveness of antimicrobial agents need to be more rigorous and intelligent. All kinds of food product formula, different external storage environment, the combination of different anti-corrosion techniques. The combination of different anti-corrosion technologies and other factors on the efficacy and application of biological preservatives need further study.