Natural Plant-Derived Chemical Compounds as Listeria monocytogenes Inhibitors In Vitro and in Food Model Systems

Abstract

Listeria monocytogenes is a foodborne pathogen, sporadically present in various food product groups. An illness caused by the pathogen, named listeriosis, has high fatality rates. Even though L. monocytogenes is resistant to many environmental factors, e.g., low temperatures, low pH and high salinity, it is susceptible to various natural plant-derived antimicrobials (NPDA), including thymol, carvacrol, eugenol, trans-cinnamaldehyde, carvone S, linalool, citral, (E)-2-hexenal and many others. This review focuses on identifying NPDAs active against L. monocytogenes and their mechanisms of action against the pathogen, as well as on studies that showed antimicrobial action of the compounds against the pathogen in food model systems. Synergistic action of NDPA with other factors, biofilm inhibition and alternative delivery systems (encapsulation and active films) of the compounds tested against L. monocytogenes are also summarized briefly.

Essential Oil Nanoemulsion as Eco-Friendly and Safe Preservative: Bioefficacy Against Microbial Food Deterioration and Toxin Secretion, Mode of Action, and Future Opportunities

“…A number of investigations have explained that food commodities, especially vegetables, fruits, meat, and other high fat-containing products are maximally spoiled or wasted due to infection of bacterial pathogens such as Listeria spp., Escherichia spp., Campylobacter spp., Bacillus spp., Salmonella spp., and Klebsiella spp. (Hadian et al, 2017;Kawacka et al, 2021;Lages et al, 2021). Recently, Campylobacter species, especially C. coli and C. jejuni, have been recognized as the most prevalent pathogens associated with chicken and meat products in both developed and developing countries, causing campylobacteriosis in humans (Guirin et al, 2020).…”

“…A number of investigations have explained that food commodities, especially vegetables, fruits, meat, and other high fat-containing products are maximally spoiled or wasted due to infection of bacterial pathogens such as Listeria spp., Escherichia spp., Campylobacter spp., Bacillus spp., Salmonella spp., and Klebsiella spp. ( Hadian et al, 2017 ; Kawacka et al, 2021 ; Lages et al, 2021 ). Recently, Campylobacter species, especially C .…”

New Trends in the Use of Volatile Compounds in Food Packaging

“…The major volatile components used in food packaging found in recent literature are monoterpenes. All of them are obtained from essential oils (EOs), which are aromatic oily liquids obtained from plant material such as flowers, fruits, herbs, bark, roots, wood, buds, seeds, or leaves [24]. They are of great diversity, as they can consist of acyclic, monocyclic, or bicyclic structures and aromatic structural elements or unsaturated and saturated with different functional groups such as ketones, alcohols, or aldehydes [17].…”

Plants as a realized niche for Listeria monocytogenes

“…These include benzenoids, phenylpropanoids, phenolics, and terpenoids released by essential oils (Farré‐Armengol et al, 2016). Interference with adherence ability, biofilm formation, and bacterial cell membrane disruption appear to be the mechanisms of action of some of these plant‐derived antimicrobial compounds (Kawacka et al, 2021). As the experiments were generally performed with concentrated extracts or purified compounds, how these data relate to plant/Lm interaction in vivo remains to be assessed.…”

“…These include benzenoids, phenylpropanoids, phenolics, and terpenoids released by essential oils (Farré-Armengol et al, 2016). Interference with adherence ability, biofilm formation, and bacterial cell membrane disruption appear to be the mechanisms of action of some of these plant-derived antimicrobial compounds (Kawacka et al, 2021).…”