<p>Antibiotic resistance among pathogenic bacteria is a grave concern. Hence, it is critical to develop new treatments for infections caused by pathogens that cannot be eliminated with currently available antibiotics. The discovery of bacteriocins has become a blessing in the battle against drug-resistant bacteria. Bacteriocins are antimicrobial peptides (AMPs) produced by both Gram-positive and Gram-negative bacteria. These AMPs are categorized into class I-IV bacteriocins on the basis of their structural and physicochemical attributes that can control clinically relevant susceptible and drug-resistant bacteria. Because of the rapid rise in antibiotic resistance and its associated adverse effects, bacteriocins have been implemented as a potential alternative to these traditional antimicrobial drugs. Bacteriocins have been used for the treatment of various microbial infections including gastrointestinal infections, genitourinary infections, respiratory infections, skin infections, viral infections, fungal infections and even as antitumor drugs. Moreover, in context of bio-preservation of meat products, dairy products, seafood products and vegetables, bacteriocins have demonstrated their efficacy to limit the growth and proliferation of pathogens. However, their clinical use is severely constrained by their limited in vivo stability, susceptibility to proteolytic enzyme destruction, and difficulty in large-scale production. Despite these limitations necessitate additional research, the concept of applying bacteriocins to therapeutic and food preservation offers many intriguing possibilities. This comprehensive review aims to discuss the strategies that are presently being pursued to harness the potential therapeutic uses and clinical applications of bacteriocins.</p>