Plant-based antimicrobials have been intensively studied in response to
consumers’ need to reduce the use of synthetic chemical antimicrobials, as well as the
global antibiotic resistance crisis. Bioactive compounds extracted from plants exert
potential antimicrobial activities. In this chapter, recent research on their antimicrobial
activities against foodborne pathogens in planktonic or biofilm state, antimicrobial
mechanisms, their applications and limitations in food were reviewed. Additionally, the
delivery methods for plant-based antimicrobials, including multi-hurdle,
nanoemulsions, and edible coating/film technologies, were summarized. Lastly, the
future research needs on plant-based antimicrobials were discussed.
Keywords: Antimicrobial, Food preservation, Food safety, Plant-based.
