Food safety is a global concern with significant public health implications. Improper
food handling can harbor a wide range of pathogenic organisms. Antimicrobial agents are crucial
for controlling microbes and ensuring food safety and human health. The growing demand
for natural, safe, and sustainable food preservation methods has driven research into using plant
antimicrobials as alternatives to synthetic preservatives. The food industry is now exploring innovative
approaches that combine various physical methods with multiple natural antimicrobials.
This review aims to outline the evolving applications of plant antimicrobials in the food
industry. It discusses strategies for managing bacteria and categorizes different plant antimicrobials,
providing insights into their mechanisms of action and structures. This review offers a
comprehensive overview of antimicrobial peptides (AMPs), detailing their structural characteristics,
mechanisms of action, various types, and applications in food packaging fabrication and
explaining how they contribute to food preservation. It highlights the synergistic and additive
benefits of plant antimicrobials and their successful integration with food technologies like nanotechnology,
which enhances the hurdle effect, improving food safety and extending shelf life.
The review also emphasizes the importance of antimicrobial peptides and the need for further
research in this area. Safety assessment and regulatory considerations are discussed as well. By
addressing these gaps, plant antimicrobials have the potential to pave the way for more effective,
safe, and sustainable food preservation strategies in the future.