The purpose of this paper was the bibliographic study of the impact of some polyphenols on food microorganisms. In order to realize this bibliographic research work, a systematic search was carried out on this subject in the PubMed and Google Scholar databases, using for appropriate combinations of keywords: polyphenols, antimicrobial action, food, microbiological safety of food, health. Following the study of the bibliographic sources it was found that pathogenic and toxigenic microorganisms in food are influenced by various polyphenols. Thus, carvacrol and thymol have the highest level of activity against a wide spectrum of Gram-negative and Gram-positive bacteria and against food-altering fungi. Plant-derived polyphenols are a new source of organic food preservatives and sanogenic substances, which also contribute to the health of the gut microbiota. Therefore, further research is needed to elucidate the influence of polyphenols on different species of food microorganisms and to develop polyphenol preparations for use in the food industry.