Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Microorganisms in Agriculture and Food industry

Microorganisms in Agriculture and Food industry

Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...

Microbial Spoilage of Food

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...

Radical Autoxidation

Radical Autoxidation

The oxidation of an organic compound in the presence of air or oxygen is called autoxidation. For example, cumene reacts with oxygen to form hydroperoxide. Autoxidation involves initiation, propagation, and termination steps. Many organic compounds are susceptible to autoxidation—especially ethers in the presence of oxygen, which form hydroperoxides. Even though this reaction is slow, old ether bottles contain small amounts of peroxide, which leads to laboratory explosions during ether...

Physical Methods for Controlling Microbial Growth: Temperature

Physical Methods for Controlling Microbial Growth: Temperature

Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...

Biological Methods for Microbial Control

Biological Methods for Microbial Control

Biological agents offer an effective means of controlling microbial growth by leveraging natural processes like predation, competition, and the secretion of antimicrobial substances.Predatory bacteria such as Bdellovibrio species target and kill pathogens like Salmonella and E. coli. They are widely used in poultry farms to control infections. Myxococcus species help combat plant-pathogenic fungi. These naturally occurring predators serve as eco-friendly alternatives to chemical pesticides and...

Chemical Agents for Microbial Control

Chemical Agents for Microbial Control

Chemicals play important roles in controlling microbial growth by targeting microbial structures and functions as sanitizers, antiseptics, disinfectants, and sterilants.Alcohols are commonly used sanitizers, effectively disrupting lipid membranes, which compromises cell integrity. They are also used as antiseptics and disinfectants due to their rapid action and versatility.Phenols and their derivatives phenolics , known for denaturing proteins and disrupting cell membranes, are particularly...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Early Postoperative Outcomes of Phacoemulsification With Concurrent Silicone Oil Removal in a Tertiary Eye Care Hospital of Bangladesh.

Cureus·2026

Same author

In situ vaccination, low-dose targeted radionuclide therapy, and immune checkpoint inhibition eradicate poorly immunogenic metastatic tumors in murine cancer models.

Cancer immunology research·2026

Same author

Rhizospheric Microbes and Nanoparticles Synergize to Enhance Plant Immune Responses.

Plant-environment interactions (Hoboken, N.J.)·2026

Same author

Influence of internal migration on antenatal care utilization in Bangladesh: Findings from a nationally representative cross-sectional survey.

PloS one·2026

Same author

Synthetic Mirror Bacteria as a Frontier for Chiral Synthetic Biology and Biocontainment.

MicrobiologyOpen·2026

Same author

Transportation welfare under commercial conditions: A multifactorial assessment of stress physiology, meat quality, and microbial load in broiler chickens.

Poultry science·2026

Search research articles

Related Experiment Video

Updated: May 10, 2026

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

Mechanistically Informed and Omics-Guided Essential Oil Applications for Food Preservation.

Mohammad Nazrul Islam Bhuiyan¹, Md Saidur Rahman², Md Mahfuzur Rahman²

¹BCSIR Chattogram Laboratories, BCSIR, Chattogram 4220, Bangladesh; Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-i-Khuda Road, Dhaka 1205, Bangladesh.

Journal of Food Protection

|May 8, 2026

Summary

Plant-derived essential oils (EOs) show promise for natural food preservation. Integrating multi-omics and AI can overcome challenges like variability and improve safety for sustainable food systems.

Keywords:

Data integration Food safety Microbial inactivation Natural antimicrobials Predictive analytics Risk assessment Systems biology

More Related Videos

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products

Published on: December 5, 2020

Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology

Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology

Published on: August 23, 2024

Related Experiment Videos

Last Updated: May 10, 2026

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products

Published on: December 5, 2020

Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology

Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology

Published on: August 23, 2024

Area of Science:

Food Science
Microbiology
Biotechnology

Background:

Increasing demand for safe, sustainable, and clean-label food preservation.
Plant-derived essential oils (EOs) are explored as natural antimicrobial agents against foodborne pathogens.
EOs possess broad-spectrum activity via multi-target mechanisms but face application challenges like variability and instability.

Purpose of the Study:

To review mechanistic, omics-driven, and AI-enabled approaches for essential oil-based food preservation.
To address key translational barriers hindering the practical application of EOs in food systems.
To highlight pathways for developing reliable and precision-oriented EO preservation systems.

Main Methods:

Synthesis of current research on essential oil antimicrobial mechanisms.
Analysis of multi-omics technologies (transcriptomics, proteomics, metabolomics) for understanding EO-microbe interactions.
Evaluation of artificial intelligence (AI) and machine learning (ML) applications in predicting antimicrobial outcomes.

Main Results:

Multi-omics provide systems-level insights into coordinated cellular responses to EOs.
AI/ML offer tools for modeling complex interactions but require further validation and interpretability.
Key barriers include lack of standardization, regulatory complexity, and scalability issues.

Conclusions:

Integrating mechanistic biology with data-driven modeling is crucial for optimizing EO-based preservation.
Addressing translational barriers will enable more reliable and precision-oriented EO preservation systems.
This approach aligns with demands for sustainable food safety and clean-label products.