Food biopreservation The purpose of this Brief is to provide a global view of the concept of biopreservation and its potential and existing applications in the different food sectors. Biopreservation an approach already experimented with by our ancestors has been used empirically for centuries and now the rationale behind it is becoming increasingly popular applied singly or in combination with novel and classical food processing technologies. The growing world population together with the globalization of the food market and consumer demand for foods that are ready to eat lightly preserved fresh tasting and rich in flavor nutrients and bioactive compounds is forcing the food industry to develop less aggressive food preservation methods. cSource other 1. Introduction 2. Natural antimicrobials for food biopreservation 3. Application of lactic acid bacteria and their bacteriocins for food biopreservation 4. Biopreservation of meats and meat products 5. Biopreservation of milk and dairy products 6. Biopreservation of egg products 7. Biopreservation of seafoods 8. Biopreservation of vegetable foods 9. Regulations