The Use of Plant-Based Antimicrobials: A Natural Alternative for Food Safety and Combating Antimicrobial Resistance
Öz
The increasing incidence of foodborne infections and the global rise of antimicrobial resistance have intensified the need for alternative and sustainable antimicrobial strategies in food safety and animal health. The widespread and uncontrolled use of antibiotics in human and veterinary medicine has led to the emergence of multidrug-resistant microorganisms, posing serious risks to public health. In this context, plant-derived antimicrobials (phytochemicals) have gained significant attention due to their natural origin, environmental compatibility, and multi-target modes of action. This review comprehensively examines the classification of plant-based antimicrobials, their mechanisms of action, applications in the food industry and veterinary medicine, as well as their efficacy and toxicity profiles based on current scientific literature. Phytochemical groups such as essential oils, phenolic compounds, flavonoids, alkaloids, terpenes, saponins, and tannins exhibit broad-spectrum antimicrobial activity through mechanisms including disruption of microbial cell membranes, inhibition of protein and nucleic acid synthesis, interference with ATP production, and suppression of quorum sensing pathways. These compounds have been shown to reduce pathogen load, extend shelf life of food products, and serve as potential alternatives or complements to conventional antibiotics in animal production systems. However, issues related to effective dosage, toxicological safety, sensory impacts, and regulatory compliance must be carefully evaluated. In conclusion, plant-derived antimicrobials represent promising, safe, and sustainable natural alternatives in ensuring food safety and combating antimicrobial resistance when supported by robust scientific evidence.
Anahtar Kelimeler
Plant-derived antimicrobials, food safety, antimicrobial resistance, phytochemicals, veterinary medicine
Kaynakça
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