Sanjay K S Patel
The escalating global demand for safe, extended-shelf life food products has driven advances in food preservation techniques, necessitating a comprehensive understanding of foodborne pathogens and antimicrobial strategies. Natural products such as plant essential oils have gained significant attention in recent years as potential alternatives to synthetic antibiotics for combating antibiotic-resistant microbes. Essential oils possess various antimicrobial properties, such as antibacterial, antifungal, and antiviral activities. Their use spans multiple industries, exhibiting a long-standing recognition of their benefits. A comprehensive analysis of essential oils reveals a promising avenue for novel therapeutic interventions, particularly for battling the challenges caused by emerging pathogens and foodborne infections. These natural antimicrobials have the promise to be more selective, targeting specific microbial pathogens. The inherent complexity of essential oils, arising from the synergistic interactions of their constituent compounds, shapes their multifaceted biological influences. Despite the promising potential of natural antimicrobial agents, more research is needed to better understand their high volatility and chemical instability, as well as their mechanisms of action, to develop effective formulations and optimize their commercial applications, such as for foodborne pathogens. This review critically explores the sources of essential oils, extraction procedures, compositional heterogeneity, and their roles and mechanisms in antimicrobial applications. Additionally, key challenges in the therapeutic potential are discussed from various perspectives to broaden scientific understanding and support sustainable goals and future research development.