Used as a natural preservative in the food industry, particularly in dairy products, canned foods, and processed meats, to inhibit the growth of Gram-positive bacteria including spoilage and pathogenic organisms like *Listeria monocytogenes* and *Clostridium botulinum*. Its ability to target spore-forming bacteria makes it valuable in heat-processed foods where shelf life extension is critical. Also applied in biodegradable packaging and antimicrobial coatings to enhance food safety. Investigated for use in pharmaceuticals and veterinary medicine due to its antibacterial properties with low toxicity to humans.