Food　spoilage　is　primarily　caused　by　microbial　contamination.　Curcumin　has　attracted　attention　as　a　safe　and　healthy　food　preservative　based　on　its　favorable　pharmacological　properties　and　antimicrobial　effects.　However,　the　antimicrobial　activity　of　curcumin　is　moderate.　This　study　proposes　a　strategy　to　enhance　the　efficacy　of　curcumin　by　formulating　it　with　zinc　acetate.　The　formulated　curcumin,　Cur-Zn,　exhibited　increased　antimicrobial　activity　against　multiple　food-contaminating　bacteria　and　fungi.　With　light　illumination,　the　antimicrobial　activity　of　Cur-Zn　was　further　enhanced　due　to　the　photodynamic　inactivation　(PDI)　effect.　Additionally,　Cur-Zn　demonstrated　higher　efficacy　in　alleviating　food　contamination　by　either　bacteria　or　fungi　compared　to　curcumin　alone.　Furthermore,　Cur-Zn　more　efficiently　delayed　the　spoilage　of　fresh　beef　during　the　long-term　storage.　Thus,　Cur-Zn　can　be　a　highly　effective　food　preservative.