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Meat is not only sought after food for human beings, but also for microorganisms especially bacteria, which rapidly grows and multiplies. Several food poisoning diseases are caused by the pathogens like Salmonella, Listeria, E. coli, Vibrio sp. which easily grows and causes hundreds of deaths. Hence, an investigation was carried out for natural novel antimicrobials and antioxidants from spice sources to preserve food. An edible coating was formulated with two spices which would prevent growth of most of the spoilage and pathogenic bacteria like Vibrio spp, Proteus sp., Salmonella sp. and keep meat safe for 3 days at room temperature and at freedge for 15 days. On the other hand an indicator was developed to detect early contamination of meat with pathogens. The indicator aspect of work is patented. This book discusses about the detailed process of screening, selection of spices, development of an edible coating and an indicator. The information provided in this book will be helpful for industries, and common people for processing meat and understanding the safety of the meat.