This review covered recent trends on using plants antimicrobials in food and their functions and mechanisms on controlling food preservation.Bacteriostatic mechanisms of plants antimicrobials,the effect of food ingredients on antimicrobials activities of plants extracts,interactions of several plants extracts and their combinations with other technologies were summarized.In most cases,antimicrobials activities were decreased due to interactions with food ingredients.As the higher concentrations of plants extracts could lead to unfavorable taste and smell of food.The antimicrobials activities of extracts in in-vitro studies were quite different to their activities in food systems.These could be challenges in the utilization of plants antimicrobials.In conclusion,the author suggested that it was important to understand the effects of plants extracts on the behaviours of microbial population in food systems.Furthermore,scientists should conduct more advanced researches on the developments of plants resources and the utilizations of plants antimicrobials in the processing,packing and storage of food.