Essential oil for the control of fungi, bacteria, yeasts and viruses in food: an overview

Abstract

This review begins with a general introduction to essential oils (EO) and their relation to food and microorganisms. Classification and characteristics of EO, addressing the major compounds with antimicrobial action. Subsequently, the main microorganisms followed by a collection of the main works published in recent years that approached the influence of the EO on the protection against microorganisms and food decontamination. At last, the major gaps and future perspectives on the subject. Using EO for fighting food contamination is a way of sustainably supplying the need for new antimicrobials to ensure microbial safety and is a viable source to solve the problem of current microbial resistance. Form of application, EO composition and microbiological load are reported as the responsible factors for the treatment’s success. The EO’s effects on fungi and bacteria are already well known, but its effect on viruses and yeasts is something to be explored.

Keywords:

• Antibacterial
• antifungal
• antimicrobial
• antiviral
• essential oil
• food contamination

Acknowledgements

We would like to thank CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico), FAPERGS (Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior e Brasil (CAPES).

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This study was financed in part by Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) – Finance code 316360/2021-0.