Food preservation is a critical aspect of ensuring food safety and security, and the escalating demand for natural and sustainable antimicrobial agents has led to an increased focus on plant-derived bioactive compounds. A comprehensive analysis of recent studies is presented, encompassing the extraction methods, chemical diversity, and mechanisms of action of these bioactive compounds. The review highlights the rich repertoire of phytochemicals, including Phenolic, Alkaloids, Terpenoids, and essential oils, sourced from various plant species. These compounds exhibit notable antibacterial activities against a spectrum of food-borne pathogens. Emphasis is placed on elucidating the mechanisms underlying the antimicrobial actions, such as disruption of cell membranes, interference with bacterial biofilm formation, and modulation of essential bacterial enzymes. Furthermore, the potential synergistic effects of combining multiple plant-derived compounds or integrating them with conventional preservatives are explored, aiming to enhance the overall antimicrobial efficacy and overcome potential limitations. The impact of extraction methods on the bioactivity of plant-derived compounds is discussed, with a focus on optimizing extraction processes for maximal preservation of bioactive properties. In addition, the review examines the practical applications of these plant-derived compounds in food preservation, considering factors such as dosage, stability, sensory attributes, and regulatory aspects. Current challenges and future directions in the utilization of plant-derived bioactive compounds for food preservation are critically discussed, providing insights into the potential development of novel and effective preservation strategies with minimal impact on food quality and safety. Overall, this review contributes to the growing body of knowledge on sustainable and natural alternatives in food preservation, fostering advancements in the field of antimicrobial research and technology.