This study was focused on the antimicrobial packaging of foods which is one of the new active packaging concept developed as a response to the consumer’s demands and market trends. At present food contamination is the major problem in the country which leads to spoilage and growth of pathogenic microorganisms. This can happen when food exposed to the environment during slaughtering, processing, packaging, and shipping. Although some traditional food preservation methods such as drying, heating, freezing, fermentation, and salting are used to extend shelf-life of food, but it is not consummate especially to inhibit the growth of pathogenic microorganisms that may endanger consumers' health. Antimicrobial packaging (AM) is a novel development that incorporates antimicrobial agent into polymer film to suppress the activities of targeted specific microorganisms. However, the uses of these packaging films containing antimicrobial agents are more efficient due to the mechanism of slow migration from the packaging material to the surface of food and they mainly follows the diffusion mass transfer mechanism due to its concentration gradient of the antimicrobial agent. This gradient mainly generated in the packaging system by the active package (higher AM conc.) and the contained food (none or low AM conc.). However, the antimicrobial packaging is still challenging technology and there only a few commercialized products found in the market.