Natural Control of Foodborne Pathogens Using Carvacrol

In recent years, the growing consumer demand for healthier and minimally processed foods has increased the demand for natural alternatives to conventional preservatives. Among the naturally occurring antimicrobial compounds, carvacrol has attracted considerable attention due to its broad-spectrum antimicrobial and antioxidant properties. This review provides an overview of the general properties of carvacrol and its antimicrobial activity against important foodborne pathogens and spoilage-associated microorganisms, including Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Salmonella spp., and Pseudomonas aeruginosa. In this review, the mechanisms underlying its antimicrobial activity are discussed, together with the factors that influence its efficacy. Its effectiveness in different food applications is also reviewed, with attention given to the influence of food matrices on its antimicrobial activity. The advantages and limitations of using carvacrol as a natural food preservative are further discussed. Finally, future research directions are presented, with emphasis on expanding the use of carvacrol in different food matrices and active packaging systems, as well as developing approaches to improve its stability, controlled release, and antimicrobial efficacy.