Use of Natural Antimicrobials of Plant Origin to Improve the Microbiological Safety of Foods

Abstract The growing interest in using plant-derived extracts, including essential oils (EOs), as natural antimicrobials in foods is fueled by the need to reduce the use of synthetic food additives. In recent years, research on applications of EOs and their components in various food groups has intensified. Optimal food applications of EOs are limited by factors including high concentrations needed for microbial control, changes in sensory properties of foods, poor miscibility in aqueous food systems, and interaction with food matrices. Apart from direct addition to foods, antimicrobial EOs can be delivered by several techniques including incorporation in food packaging, encapsulation, and incorporation in biodegradable edible coatings. Choice of delivery technique is typically based on cost, stability, antimicrobial efficacy, transportation, and storage conditions. Further research is needed on toxicological effects and potential synergistic and/or additive antimicrobial effects of major and minor EO components to optimize the use of these natural antimicrobials in foods.