ReviewNPJ science of food2026
Bacterial adaptation to essential oils and their main compounds in food systems: mechanisms related to antibacterial resistance.
Review in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
10 authors.
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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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Registered trials
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