Essential Oils as Natural Antimicrobials in Fermented Meat Products: Advances, Challenges, and Prospects for Clean Label

Abstract

The growing interest in clean-label and naturally preserved foods has pushed the scientific community to research essential oils (EOs) as sustainable, multifunctional alternatives to chemical preservatives. These plant volatile compounds exhibit strong antimicrobial and antioxidant activities, making them promising ingredients for natural preservation. Fermented meat products, though highly nutritional, are particularly at risk of microbial spoilage and contamination by foodborne pathogens due to their complex microbiota and processing conditions. This review examines the role of EOs as natural antimicrobials in fermented meat systems, summarizing their mechanisms of action, efficiency against key pathogens, and impact on safety, shelf life, and sensory attributes. Additionally, it discusses technological challenges related to volatility, stability, and sensory alterations, and outlines mitigation strategies such as encapsulation, nanoemulsions, and controlled-release delivery systems. By critically presenting current progress and identifying research gaps such as standardization and matrix interactions, this review contributes to the development of effective, natural, and clean-label preservation strategies. These insights support innovation and sustainability in the meat processing industry by bridging the gap between antimicrobial efficacy and sensory acceptability.