Natural plant extracts are emerging as a new class of preservative in the food industry,offering advantages such as being green,safe,non -toxic,and highly effective in inhibiting bacterial growth.However,their specific antimicrobial activity and underlying mechanism remain incompletely understood,and their applications require further exploration and optimization.This review analyzed and summarized the types of active ingredients and bacteriostatic effects of common natural plant extracts,and explored their potential bacteriostatic mechanisms as well as the synergistic effects of these extracts used for meat preservation in combination with emerging food preservation technologies.