Today, food preservation is a significant concern in the food industry. Natural preservatives are essential for improving the shelf life and safety of food due to the harmful effects of chemical preservatives. Microorganisms such as bacteria, fungi, and mold produce various exopolysaccharides (EPS), which exhibit significant potential for food preservation and for use as natural preservatives. Therefore, this chapter intends to evaluate the literature concerning the potential of EPS as natural preservative to increase food safety and prolong product shelf life because of their antibacterial properties. EPS most often found on the market include cellulose, hyaluronic acid, gellen, alginate, and xanthan. EPS are useful for preventing microbial contamination and prolonging the shelf life of food because they have the ability to stop microbial growth and disrupt the biofilm. They have a number of benefits compared to traditional synthetic preservatives. EPS are used in dairy, meat, and plant-based meals to improve food stability and texture, which aids in preservation because of their biodegradability and nontoxic nature. The present state of research on the efficacy of various natural EPS and their potential use and problems in the food system is discussed thoroughly in this book chapter.