Phytochemicals as Natural Antimicrobials: A Promising Strategy for Food Safety and Foodborne Pathogens Control

Abstract

Foodborne pathogens are critical concerns in the food safety sector and for regulatory agencies due to their high morbidity and mortality rates. They also significantly impact the economy, particularly in countries with limited financial resources. Furthermore, the rapid progression of microbial resistance to antibiotics and the hazards associated with chemical preservatives are global challenges. This underscores the importance of developing natural antimicrobial additives for the food industry. Plants offer a promising source of effective antimicrobial agents with significant activity against foodborne pathogens. In particular, phytochemicals demonstrate significant potential for improving food safety due to their broad antimicrobial properties. In this context, we reviewed the classification and extraction processes of phytochemicals, their antimicrobial activities, mechanisms of action, factors influencing their antimicrobial efficacy, and their applications in food safety. Additionally, we explored the current challenges associated with the industrial application of phytochemicals as natural preservatives. Phytochemicals have demonstrated substantial antimicrobial effects against a variety of foodborne pathogens through diverse mechanisms. Thus, they represent a promising solution for advancing the food industry and enhancing food safety.