Use of essential oils in foods from animal origin to improve their safety, a systematic review

Abstract

Essential oils (EOs) are increasingly being investigated as "clean label" antimicrobials to control foodborne pathogens and spoilage microbiota in foods of animal origin. This systematic review synthesizes the evidence on the application of EOs and EO-derived compounds to improve the microbiological safety and shelf life of meat and meat products, fish and shellfish, dairy products, and other animal-derived foods. Across all matrices, the most frequently studied EOs include oregano (Origanum vulgare), thyme (Thymus vulgaris), rosemary (Rosmarinus officinalis), clove (Syzygium aromaticum), and cinnamon (Cinnamomum spp.), as well as key components such as carvacrol, thymol, cinnamaldehyde, linalool, and allyl isothiocyanate. The reported targets encompass major foodborne pathogens (particularly Listeria monocytogenes, Salmonella spp., pathogenic Escherichia coli, including O157:H7, and Staphylococcus aureus) and dominant groups of spoilage or hygiene indicators (e.g., Pseudomonas spp., Shewanella putrefaciens, lactic acid bacteria, Enterobacteriaceae, and yeasts/molds), with results commonly expressed as delayed growth, significant logarithmic reductions, and longer refrigerated shelf life relative to untreated controls. A consistent finding across the literature is that EO performance is more reliable when delivery is designed for the product interface. Incorporation into active packaging, edible films/coatings (particularly chitosan- or protein/polysaccharide-based systems), and encapsulation or nanoemulsion strategies improve dispersion, stabilize volatile compounds, moderate sensory impact, and enable controlled release, often enhancing antimicrobial effects with lower EO loadings. In fish and seafood, combinations with modified atmosphere packaging or vacuum packaging typically extend shelf life considerably through the synergistic suppression of specific spoilage consortia and pathogens. In dairy products, films/coatings with EOs exhibit consistent antimicrobial activity against Gram-positive bacteria and remarkable antifungal efficacy against spoilage molds. Overall, EOs represent a promising natural preservation tool for foods of animal origin, and the strongest evidence supports barrier approaches that combine EOs with packaging and post-processing technologies tailored to the food matrix.