## 1 Introduction  
The growing consumer preference for \"natural\" and \"safe\" products has sparked a growing interest in essential oils (EOs) as a promising natural alternative to synthetic preservatives [1]. Microorganisms and their toxins play significant roles in food spoilage, biodegradation, and food safety, making them key factors in food insecurity within the food chain. EOs and their phytoconstituents are known for their wide range of biological activities, including antibacterial, insecticidal, antiviral, and antifungal properties [2]. Their unique aromas, flavors, and antimicrobial qualities make them particularly valuable in food preservation [3]. As the food industry shifts toward becoming more natural, EOs offer an effective solution for extending the shelf life of perishable foods by inhibiting the growth of foodborne pathogens [4]. Despite the proven potential of EOs and their constituents in vitro, their application as food preservatives remains limited due to the high concentrations required for effective antimicrobial activity [5]. Also, their application in food preservation remains restricted due to their strong aromas and potential toxicity [6]. EOs, also referred to as volatile oils, are concentrated liquid extracts containing volatile aromatic compounds derived from the flowers, buds, leaves, and bark of the plant, with steam distillation being the most commonly used method of extraction. They are natural antimicrobial agents used to protect against plant infections, and they hold significant potential for combating foodborne pathogens and spoilage organisms. The effectiveness of a specific EO is largely determined by its concentration and chemical composition. These oils are typically complex mixtures containing 20 to 80 different chemical compounds, which could be categorized into two main groups: terpenoids and non-terpenoid hydrocarbons. Terpenoids are derived from the combination of isoprene units, forming monoterpenes (two units), sesquiterpenes (three units), or diterpenes (four units). Phenylpropanoids, which fall under non-terpenoid hydrocarbons, represent another structural class of phenolic compounds found in EOs. While terpenes and their oxygenated derivatives (terpenoids) are typically the most prevalent and abundant components in EOs, certain plant species contain high concentrations of phenylpropanoids that contribute to the unique fragrance and flavor of the plant [1,2]. Numerous studies have demonstrated a strong correlation between the chemical compositions of EOs and their antimicrobial properties. These oils and their constituents exhibit broad-spectrum antimicrobial activity against a range of foodborne pathogens, including Gram-positive, Gram-negative, and spoilage microorganisms. Their antimicrobial effectiveness largely depends on the primary constituents and their interactions with minor components. Their antimicrobial properties are primarily attributed to terpenes, terpenoids, and phenols [1]. The antimicrobial properties of EOs result from a complex mixture of compounds with diverse chemical structures, leading to multiple mechanisms of action. Their high lipophilicity plays a crucial role, enabling penetration of cell and mitochondrial membranes, disrupting their structure and function, and increasing permeability [7]. EOs exhibit antibacterial effectiveness (Figure 1) that can be either bacteriostatic (inhibiting bacterial growth and allowing microbial cells to recover reproductive capabilities) or bactericidal (destroying bacterial cells). Various methods can be employed to assess these antibacterial properties, including agar dilution, agar/disc diffusion, broth micro/macro dilution, direct bioactivity, antimicrobial gradient method (Etest), time-kill test, adenosine triphosphate (ATP) bioluminescence assays, and flow cytofluorometric analysis [2]. The _Lamiaceae_ family has a long-standing tradition of use in flavoring, food preservation, and medicine owing to its curative and preventive properties.