The interest on minimally processed vegetables prepared without chemical preservatives has prompted the quest for biopreservation or biological control (biocontrol) approaches. Protective cultures of lactic acid bacteria have been developed over the last few decades to increase the safety and shelf-life of these products. Bacteriocins have been widely recognized as natural food biopreservatives, and the latest advances in bacteriocin biology opened new fields to explore. Recently, the use of bacteriophages has been considered, with promising perspectives. This review provides an overview of the current and novel applications of protective cultures, bacteriocins and bacteriophages along fresh and minimally processed vegetables processing.