<p>Packaging is used to protect food and extend its shelf life. The widespread use of plastic in food and beverage packaging has led to visible environmental consequences, now affecting communities. Alternative packaging is required to replace plastic, one of which is to adapt the edible film technology. Natural biopolymers, such as starch and chitosan, have been widely researched as edible films; however, this packaging still has many shortcomings, one of which is that it can be used by decaying microorganisms. The addition of ingredients to film composites, such as bacteriocins, essential oils from spices, such as ginger, galangal, garlic, turmeric, and oregano, as well as different types of nanoparticles, is necessary to inhibit the growth of decaying microorganisms. This systematic review was conducted to analyze the effectiveness of biofilms and edible films containing antimicrobial substances in inhibiting the growth of target microorganisms. Bacteriocins added to the composite film showed relatively large inhibitory effects against mold-type microorganisms. Some essential oils also show considerable inhibitory effects on some gram-negative and gram-positive bacterial microorganisms. Ginger extract incorporation into edible films significantly increased inhibition zones, attributable to polymerization-derived antibacterial functional groups and enhanced bioavailability of modified gingerol/shogaol compounds. The results of this systematic review can be used as a reference for further research on the effectiveness of film inhibition against target microorganisms that can be directly applied to the food matrix.</p>