Natural bioactive compounds from many plants, bacteria and animal sources for food application have been extensively studied by various researchers and reported the possibility of commercial use. However, each source has own disadvantages and thus that bottleneck 100% usage for commercial purpose. Most of the essential oils from plants show instability (Moghimipour et al, 2012) and very less effective against gram-negative bacteria (Tiwari et al., 2009; Naik et al., 2010; Nazzaro et al., 2013). Moreover, overuse of bacteriocins can lead to resistant pathogens (Cavera et al., 2015), loss of their activity by proteolytic enzymes (Bradshaw, 2003; Fahim et al., 2016). Some of the animal source antimicrobial peptides like lysozyme and pleurocidin are not showing strong effects on gram-negative bacteria (Aloui and Khwaldia, 2016) and was inhibited by magnesium and calcium in the foods which may limit the use (Tiwari et al., 2009). There is an urgent need of new and alternate to above mentioned antimicrobial agents. In the recent years, seaweeds have been recognized as one of the wealthiest and most unexplored new source of antimicrobial compounds and nanofibers for therapeutic and food preservation. This review focus on various antimicrobial compounds extracted from marine algae and their biochemical compositions, antimicrobial activities against food pathogens. Also, this article pivots the potential use of marine algae for nanofibers synthesis used for incorporating antimicrobial agents for greater delivery and their stability during food preservation.