Phytochemical-based preservation in cheese: antimicrobial efficacy, quality impact, and regulatory considerations

Foodborne outbreaks associated with cheese represent a significant public health concern; whereas spoilage bacteria cause substantial economic losses within the dairy industry. Microbial contamination occurs mainly during post-processing operations, highlighting the need for effective preservation strategies. Phytochemicals are plant-derived bioactive natural compounds that may be incorporated into cheese to control pathogenic and spoilage microorganisms. This study reviews studies published between 2020 and 2026, focusing on the application of phytochemicals as antimicrobial compounds to control pathogenic and spoilage microorganisms associated with cheese, with particular emphasis on their efficacy, effects on product quality, and regulatory implications. Different application strategies are examined, including direct incorporation into milk, curd, or cheese and the use of encapsulation systems designed to enhance compound stability and controlled release. The available evidence indicates that plant-derived antimicrobials may contribute to cheese safety and microbiological stability. However, their practical implementation requires an integrated assessment of antimicrobial efficacy, interactions with the cheese matrix, sensory effects, toxicity, and regulatory requirements. Further standardized studies are needed to identify effective concentrations and application methods that ensure microbial control without compromising product quality or consumer safety.