Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables-A Review

Microbial foodborne diseases are a major health concern. In this regard, one of the major risk factors is related to consumer preferences for ready-to-eat or minimally processed (MP) fruits and vegetables. Essential oil (EO) is a viable alternative used to reduce pathogenic bacteria and increase the shelf-life of MP foods, due to the health risks associated with food chlorine. Indeed, there has been increased interest in using EO in fresh produce. However, more information about EO applications in MP foods is necessary. For instance, although in vitro tests have defined EO as a valuable antimicrobial agent, its practical use in MP foods can be hampered by unrealistic concentrations, as most studies focus on growth reductions instead of bactericidal activity, which, in the case of MP foods, is of utmost importance. The present review focuses on the effects of EO in MP food pathogens, including the more realistic applications. Overall, due to this type of information, EO could be better regarded as an added value to the food industry.

Automated summary

Microbial foodborne diseases pose a major health concern, and consumer preferences for ready-to-eat or minimally processed fruits and vegetables are a significant risk factor. Essential oils can be used to reduce pathogens and extend the shelf-life of MP foods, but more research is needed for practical applications.