Abstract: Natural antibacterial agents, compounds essential to maintain the quality of fresh foods so as to protect human health, are non-toxic and widely available and has a significant antibacterial effect. Natural antibacterial agents has become a focus of concern in the food industry and packaging field. The types, sources, mechanisms of action and application of natural antimicrobial agents from plants, animals and microorganisms are described in this article. The major bioactive ingredients, antibacterial characteristics and application in food packaging of three classes of natural antibacterial agents are summarized as well as the laws and regulations that must be observed when using natural antibacterial agents, which will provide a reference for the preparation of packaging systems containing natural antibacterial agents. In addition, the opportunities for and challenges facing the application of natural antibacterial agents in food packaging are discussed.

Key words: natural antibacterial agents; plant essential oil; lysozyme; food packaging; antibacterial mechanism