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This review critically evaluates three food\u2010relevant natural photosensitizer classes, curcumin, riboflavin, and chlorophyll derivatives, and compares their mechanisms, formulation needs, and application outcomes across produce, beverages, seafood, meat, dairy, and packaging systems. The reported efficacy is strongly matrix\u2010dependent: reductions approaching 3\u20136 log CFU occur mainly in optically favorable, well\u2010controlled systems, whereas opaque, turbid, protein\u2010rich, lipid\u2010rich, or geometrically complex foods commonly show lower and less reproducible inactivation. Sensory and nutritional quality must therefore be assessed together with microbial outcomes rather than assumed to be preserved. Nanoencapsulation, molecular complexation, and active packaging improve dispersibility, localization, and photostability, but they do not remove the fundamental light\u2010penetration limit that confines PDI largely to surface, near\u2010surface, or thin\u2010layer applications. The review identifies standardized photodose reporting, matrix\u2010stratified efficacy benchmarking, pilot\u2010scale validation, residue and photoproduct assessment, and regulatory alignment as the most urgent priorities. 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