The demand for advanced, eco-friendly food preservation methods is increasing as consumers seek fresh, nutritious products that retain their natural characteristics while ensuring microbial safety. Nonthermal preservation techniques, such as pulsed electric fields (PEF), high-pressure processing (HPP), cold plasma, ultraviolet (UV) radiation, and pulsed light (PL), are gaining traction for their ability to reduce microbial contamination and inhibit enzymatic activity, offering a promising alternative to traditional methods. However, certain enzymes and bacterial spores can be resilient to individual nonthermal treatments. To address this, combining nonthermal technologies with modified atmosphere packaging (MAP) has shown potential in extending the shelf life of food products while enhancing their resistance to spoilage. This review examines the integration of MAP with nonthermal methods, discussing their mechanisms, benefits, and applications in improving food safety and preserving nutritional and sensory qualities. We explore how these combined techniques reduce microbial load, minimize energy consumption, and enhance preservation efficiency. Additionally, the review highlights the sustainability advantages of these methods and addresses key research gaps, emphasizing the need for continued innovation and broader adoption to improve global food security and public health outcomes.