Combating Foodborne Pathogens: Plant-Based and Biological Antimicrobial Alternatives

Background: Foodborne pathogens, including Escherichia coli, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus, pose significant global public health challenges, exacerbated by the increasing prevalence of antimicrobial resistance. Other critical pathogens, such as Bacillus cereus, Clostridium perfringens, Campylobacter jejuni, Shigella spp., Clostridium botulinum, Vibrio cholerae, Yersinia enterocolitica, and Aeromonas species, have similarly developed resistance to conventional antibiotics, complicating infection management and intensifying the search for alternative therapeutic strategies. Methods: This review examines plant-based antimicrobial agents as effective alternatives for combating foodborne infections. A selection of plants known for their antimicrobial activity were evaluated, including Neem (Azadirachta indica), Bitter kola (Garcinia kola), Moringa (Moringa oleifera), African pepper (Piper guineense), Ginger (Zingiber officinale), Garlic (Allium sativum), Eucalyptus (Eucalyptus globulus), Scent leaf (Ocimum gratissimum), Turmeric (Curcuma longa), Aloe vera (Aloe barbadensis miller), Guava leaves (Psidium guajava), Tea tree (Melaleuca alternifolia), and Bitter leaf (Vernonia amygdalina). Results: These plants contain bioactive compounds such as alkaloids, phenolics, terpenoids, and flavonoids that disrupt microbial growth and virulence through various mechanisms, including cell wall degradation and enzyme inhibition. Additionally, the review explores emerging alternatives like probiotics and bacteriophages, which provide pathogen-specific control while preserving beneficial microbiota. Conclusion: By integrating plant-based antimicrobials and biological therapies into food safety practices, this study highlights their potential to mitigate antimicrobial resistance and enhance foodborne infection management. The findings advocate for further research to optimize the application of these natural agents and support sustainable food safety strategies worldwide.