The inhibitory effect of plant essential oils on foodborne pathogenic bacteria in food.

In recent years, with the continuous improvement of people's living standard, the importance of healthy lifestyles is becoming more and more recognized. Therefore, food safety has attracted much attention. This has prompted people to study new technologies that can guarantee food safety without the use of preservatives. Compared with other types of food preservatives, essential oils (EOs) are gotten more attention, because they meet the current development trend of food additives about "green", "safety" and "health". Therefore, this paper focuses on the research of effective contribution of EOs to inhibit the growth of foodborne pathogens, systematically summarized the commonly used EOs and their main extraction methods and chemical components and, the antibacterial mechanism of EOs on food borne pathogens, systematically analysis the specific application case of EOs in food discussed. Hoping to provide some reference and help to the relevant researchers.