Technical Abstract: Safety of fresh produce has been a perennial issue for the industry in the US despite tightening up regulations and implementing good manufacturing practice. The diversity of crops and labor-intense operations in the fresh produce production created a unique set of contamination routes that are not common in other food productions. New technologies and procedures have been developed to minimize the occurrences of in-production and shipping/distribution contaminations; however, in order to be effective, these proactive measures have to be implemented and practices consistently, which is not totally reassuring given the inevitability of human errors or occasional incompetence. As a consequence, in recent years, many researchers have been looking into development of passive protection of fresh produce from contamination through antimicrobial coatings of fresh produces or antimicrobial packaging materials that are used in fresh produce packing. This examines the current technologies and developments in antimicrobial coatings and antimicrobial food packaging materials as a food safety tool for fresh produce producers.