Overview
Bacterial food poisoning, also known as foodborne illness, is primarily caused by the ingestion of contaminated food 1. Pathogenic bacteria in food pose a significant threat to human health 1.Diagnosis
No diagnostic criteria, tests, or grading are mentioned in the provided abstracts.Management
Food-plant essential oils (EOs) show promise as natural alternatives for controlling foodborne pathogen proliferation 1.
EOs from cinnamon, citrus, rosemary, and clove exhibit significant antibacterial and anti-biofilm activities 1.
Mechanisms of action include inhibiting biofilm formation, disrupting quorum sensing, and generating reactive oxygen species 1.
EOs can be effective in controlling pathogens like Listeria monocytogenes and Salmonella Heidelberg* in chicken and poultry meats 1.
EOs can overcome antibiotic resistance by interfering with quorum sensing, exhibiting antibiofilm activity, and inducing oxidative stress 1.
Careful consideration is needed for EO application due to potential risks like toxicity, allergic reactions, and bacterial resistance 1.Special Populations
No information is provided on special populations.Key Recommendations
Food-plant essential oils derived from cinnamon, citrus, rosemary, and clove display significant antibacterial and anti-biofilm activities, highlighting their potential for application in food matrices. (Evidence: Moderate)
Food-plant essential oils can be employed as natural preservative substances in animal-derived food matrices, showing effectiveness in controlling foodborne pathogen proliferation in chicken and poultry meats. (Evidence: Moderate)
The application of essential oils in foods requires careful consideration, as improper use may pose risks including toxicity, allergenic reactions, and the development of bacterial resistance. (Evidence: Moderate)References
1 Fidelis J, Bernardo YAA, de Souza HCA, Conte-Junior CA, Paschoalin VMF. Modulating bacterial virulence: The role of food-plant essential oils in counteracting foodborne pathogen threats - A systematic review. International journal of food microbiology 2025. link