Microbial spoilage is a major contributor to post harvest food losses, affecting food quality, safety and global security. Conventional preservation methods rely heavily on chemical preservatives ad physical treatments, which face increasing concerns regarding health, environmental impact and consumer acceptance. Bio preservation has emerged as a sustainable alternative that utilizes beneficial micro-organisms and their antimicrobial metabolites to inhibit spoilage and pathogenic micro-organisms. By modifying the microbial ecology of food systems through organic acid production, competitive exclusion and bacteriocin synthesis, bio-preservation effectively extends shelf-life while maintaining sensory and nutritional quality. This approach effectively aligns with the growing demand for clean-label foods and contributes to reduced food waste, improved sustainability and enhanced post-harvest management.