article · npj Science of Food
This review explores how bacteria respond to damage caused by essential oils (EOs), which are complex mixtures with strong biological properties. EOs exhibit rapid bactericidal activity through multi-target mechanisms, making them less prone to inducing resistance compared to conventional antibiotics. The review specifically examines various bacterial responses, including adaptation, tolerance, resistance, cross-adaptation, and collateral sensitivity, aspects often overlooked in discussions of EO efficacy. Furthermore, it connects EO-adaptation directly to food systems, considering different application methods, the role of biofilms, and how EOs interact with food components. This comprehensive analysis aims to deepen understanding of bacterial behaviour in the presence of EOs within food environments.
Understanding how bacteria adapt to essential oils is crucial for developing effective and sustainable strategies to control microbial growth in food. This knowledge can help maintain food safety and quality, potentially reducing reliance on conventional antibiotics and mitigating the rise of antibiotic-resistant bacteria.
This review provides foundational knowledge on bacterial adaptation to essential oils in food systems. It could inform the development of novel food preservation techniques or natural antimicrobial agents for food products. Potential users include food manufacturers, food safety agencies, and researchers working on natural antimicrobials. The work itself is a review of existing knowledge, suggesting it is early-stage research that could guide future applied research and product development.
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Essential oils (EOs) are complex mixtures of volatile metabolites with strong biological properties. Their multi-target mechanisms confer rapid bactericidal activity, lowering the likelihood of resistance development compared to antibiotics. This review examines bacterial responses to EO-induced damage, including adaptation, tolerance, resistance, cross‑adaptation, and collateral sensitivity, which are often overlooked in existing reviews of EOs’ biological efficacy. Additionally, it links EO-adaptation to food, including application methods, biofilms, and interactions with food components.
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DOI: 10.1038/s41538-026-01119-5
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