Modulating bacterial virulence: The role of food-plant essential oils in counteracting foodborne pathogen threats - A systematic review.

Abstract

Pathogenic bacteria significantly threaten human health, mainly through the ingestion of contaminated food. Because of this, alternative strategies to combat this are required to guarantee food safety. In this sense, food-plant essential oils (EOs) displaying antibacterial activities have become promising natural alternatives enhancing food preservation. This review focuses on EOs mechanisms of action, such as inhibiting biofilm formation, disrupting quorum sensing, and generating reactive oxygen species. A search following PRISMA guidelines retrieved 538 articles, with 12 relevant studies selected after applying the inclusion criteria. Essential oils derived from cinnamon, citrus, rosemary, and clove display significant antibacterial and anti-biofilm activities, highlighting their potential for application in food matrices. Food-plant essential oils were shown to be very effective in controlling foodborne pathogen proliferation in chicken and poultry meats, as Listeria monocytogenes and Salmonella Heidelberg, bringing promising employment as natural preservative substances in animal-derived food matrices. These natural compounds can overcome antibiotic resistance, as they interfere with QS, exhibit antibiofilm activity, and induce oxidative stress. However, their application in foods requires careful consideration, as improper use may pose risks, including toxicity, allergenic reactions, and the development of bacterial resistance. To maximize the efficacy of EOs while mitigating resistance concerns, future research should focus on validating their effects in food systems, prioritizing in vivo studies, and exploring the use of antibacterial nanoemulsions for improved stability and performance in food applications. Co-toxicity assessments should also be conducted to evaluate potential hazardous effects of EOs in food contexts.