Bacteriocins are ribosomally synthesized antimicrobial peptides produced by lactic acid bacteria (LAB). They act by permeabilizing cell membranes, disrupting ion gradients, and inhibiting essential metabolic pathways. Recognized for their natural origin, specificity, and Generally Recognized as Safe (GRAS) status in certain applications, bacteriocins represent promising bio‑antimicrobials for sustainable food preservation. This study investigates bacteriocin‑producing LAB isolated from waste papaya peel, thereby valorizing papaya—a major crop in Pingtung, Taiwan—into a functional food safety resource. Eggs, though nutrient‑rich and globally important, remain vulnerable to microbial contamination. Applying bacteriocins offers a sustainable strategy for Salmonella control, shelf‑life extension, and strengthened food safety systems.