Over the years, foodborne pathogens have caused countless health problems and massive financial losses. Therefore, a key goal for the food industry is to prevent food contamination and related foodborne illnesses as microbial contamination of food products during their acquisition and distribution processes is still a hygienic issue. Moreover, current trends lead to pursuing more natural and safer food supplies and ingredients emphasized by the vegan and vegetarian community. As a result, there is a resurgence in demand for natural and eco-friendly products to replace synthetic ingredients.

In this context, and due to their active substances, macroalgae stand out as they are known for possessing antibacterial qualities, among other abilities. Because of this, the current study updates our understanding of microbial pollutants in the food industry and compiles the last updates on the scientific reports on the antimicrobial activity of the edible brown algae species with attention to the algae Bifurcaria bifurcata, Fucus spiralis and Ascophyllum nodosum. These species belong to the Phaeophyceae class, Fucales order, are reported as rich in active compounds, and are still an undervalued resource. So, the ability of algal extracts to stop the growth of various significant food pathogens was reviewed while considering their advantageous effects on food safety and quality issues.