Bread is regarded as a semi-perishable food and one of the world's staple foods. Bread usually deteriorates as a result of incorrect preservation. The fungus that causes bread to decay has been the subject of experiments by researchers. The degeneration of bread mould is brought on by contamination during post-processing. The microbial bread degradation and the waste problem it causes cause considerable financial losses for both the bakery business and the client. Mycotoxins, which are caused by fungal infection in grains and grain products, are still a significant issue. The creation of clean-label substitutes is important due to the numerous drawbacks of employing traditional chemical preservatives. In this article, we summarize recent research that intends to prolong bread's shelf life by substituting ecologically responsible and consumer-friendly preservation techniques for chemical additions.