The preservation and freshness of meat have been important subjects of human research since ancient times. With changes in modern lifestyles and rhythms, traditional meat preservation techniques can no longer meet people's needs, making in-depth research into meat preservation technology imperative. Scholars both domestically and internationally have conducted extensive studies on meat preservation. Currently, it is believed that any single preservation method has its drawbacks, and comprehensive preservation techniques must be adopted to leverage the advantages of various preservation methods, achieving complementary strengths and synergistic effects.
ε-Polylysine was approved by the FDA in October 2003 as a safe food preservative and has been widely used in food preservation. In food applications, ε-polylysine is often used in combination with other substances, such as alcohol, organic acids, and glycerides. It can be used for the preservation of rice, pastries, baked goods, sauces, beverages, alcoholic drinks, meat products, canned foods, and more.

ε-Polylysine is sprayed or used to soak fish fillets or sushi at concentrations of 1000-5000 ppm. In many traditional Japanese foods, ε-polylysine is used at concentrations of up to 500 ppm. Additionally, everyday consumed foods such as rice, noodle broth, other soups, noodles, and stir-fried dishes typically contain ε-PL at 10-500 ppm. ε-Polylysine is also used for the preservation of Sukiyaki (Japanese steak), potato salad, steamed cakes, and custard sauce.

In 2004, ε-polylysine was approved by the U.S. FDA for use in preserving rice and sushi, with a recommended dosage of 5-50 ppm.