Bacterial adaptation to essential oils and their main compounds in food systems: mechanisms related to antibacterial resistance
Abstract
Essential oils (EOs) are complex mixtures of volatile metabolites with strong biological properties. Their multi-target mechanisms confer rapid bactericidal activity, lowering the likelihood of resistance development compared to antibiotics. This review examines bacterial responses to EO-induced damage, including adaptation, tolerance, resistance, cross‑adaptation, and collateral sensitivity, which are often overlooked in existing reviews of EOs’ biological efficacy. Additionally, it links EO-adaptation to food, including application methods, biofilms, and interactions with food components.
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Authors: Rim Rais, Nadia Ziyate, Hiba Mahir, Zineb Soubai, Oumayma Aguerd, Tarik Aanniz, Waleed Al Abdulmonem, Mohammed Alorini, Learn-Han Lee, Abdelhakim Bouyahya
Institutions: Mohammed V University, University of Nottingham Ningbo China, Qassim University, Monash University Malaysia, Université Ibn-Tofail, Office National de l'Eau Potable