Plant essential oils are volatile compounds that have been widely used in perfumery, aromatherapy, cosmetics, and for flavoring food and drink, and to a lesser extent, been used in food preservation, in medicine and household cleaning products. Essential oils and their major components are generally recognized as safe (GRAS), and because of their diverse biological activities, are focus of many studies looking for alternative agents to control bacteria, fungi and viruses in foods, crops, humans and animals. Monoterpenoids and phenylpropanoids are the major and perhaps the most important components of the various essential oils. These natural products have been proven to be a good source of antibacterial agents, particularly against food-bome pathogenic bacteria such as Escherichia coli, and Salmonella typhimurium. Essential oils or their major components have the potential to play an important role in food safety. They may also be used to control fungal decay of food, extending the shelf life of fiesh produce and contributing to safer food by inhibiting the growth and mycotoxins production of important food-, feed- and soil-borne plant fungal pathogens. The antiviral and antifungal activity of certain essential oils and their components against human diseases provide a safe alternative to the synthetic drugs, particularly in immunocompromised individuals.
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