Table 1.

Antimicrobial effect of plant-derived extracts in the food system.

Antimicrobial compound	Target microorganism	Concentration	Antimicrobial effects	Product (food)	Reference
Satureja horvatii EO	Listeria monocytogenes	10 and 20 mg/mL	Total inhibition	Pork meat	Bukvicki et al. [35]
Thyme EO	L. monocytogenes	0.8% and 1.2%	Reduction of viable count below 2 logs (CFU/g) from day six until the end of storage	Minced fish meat	Pellegrino and Tirelli [36]
Oregano and cinnamon cassia Eos	L.monocytogenes	500 ppm	The growth rate was reduced by 19 and 10 percent with oregano and cinnamon cassia EOs, respectively	Ham	Dussault et al. [37]
Bay leaf EO	Coliforms	0.1 g/100 g	A 2.8 log reduction in total coliforms count on day 12	Fresh Tuscan sausage	da Silveira et al. [38]
Vervain Eos	Monilinialaxa, M. fructigena	1000 ppm	Reduction of brown rot lesions diameter	Peaches	Elshafie et al. [39]
Thyme Eos Lemon EO	E. coli O157: H7	500 ppm75 μL/L + thermal treatment at 54°C for 10 min	A 5-log reduction in the initial population	Apple juice	Espina et al. [40]
Lemon EO	E. coli O157: H7	0.1 mL/100 g	A 1.7 log reduction in E. coli O157: H7	Chocolate	Kotzekidou et al. [41]
Olive leaves extract	Total viable count	2% (w/v)	A 2-log reduction in the initial population	Raw peeled undeveined shrimp	Ahmad et al. [7]
Chestnut inner shell extract	Campylobacter jejuni	2 mg/g	Total inhibition of C. jejuni at an inoculum level of 3 logs (CFU/g)	Chicken meat	[42]