The current and future prospects of bacteriocins applications in food products depend on the strategies developed for enhancement of microbial activity. Higher yield of bacteriocins can be achieved using co‐culturing, that is, the propagation of the bacteriocin‐producing strain with another microorganism to enhance yield, optimization of the conditions of in vitro production regarding physicochemical parameters (pH, temperature) and nutritional factors, purification strategies as well as synergistic activity of bacteriocins with other physical means of treatment (heat treatment, radiation, high‐pressure). The current trends in the field are critically reviewed, offering valuable information regarding the present and future trends in food safety and biopreservation.