## 5 Natural Methods
### Essentials Oils
Despite the success of in vitro tests, the practical application of essential oils in the food industry requires further research to determine the best methods of use, including in combination with other technologies, such as biodegradable packaging. Essential oils have been widely tested against bacteria, and studies have demonstrated their antimicrobial efficacy [148; 149]. For example, cinnamon, thymme, and oregano essential oils have shown antilisterial activity, but their efficacy varies depending on the type of bacteria and the test conditions. Furthermore, these essential oils are more effective against Gram-positive than Gram-negative bacteria. Essential oils can also be used to prevent the formation of biofilms, a major problem in the food industry. However, their antilisterial effect needs to be studied more thoroughly under real-world conditions, such as low storage temperatures [22]. From a methodological point of view, essential oils can be integrated into various types of foods, such as cheese or minced meat, and their efficiency increases when used in nanoemulsions. Also, essential oils in the gaseous phase are promising for practical applications, such as salads. However, for the effective use of essential oils, it is important that they are compatible with the type of food to avoid altering the natural flavor of the product [21]. Edible films with essential oils are used to protect foods from external factors and microbial contamination. Polysaccharides, proteins, and lipids are used as biopolymers in the development of these films in combination with essential oils to provide antimicrobial activity. The addition of essential oils to such films can improve food preservation without affecting the sensory properties [137]. The use of essential oils in active packaging is an effective method for extending the shelf life of foods, but there is not enough information available about the commercial implementation of these solutions. A major challenge in using essential oils directly in foods is their volatility and instability under different environmental conditions. However, these limitations can be overcome by techniques such as encapsulation in nanoemulsions, which protect the essential oils and allow a controlled release of the active compounds [137]. Lemongrass essential oil (LEO) is one example of a natural compound with multiple applications, having antibacterial, antifungal, antioxidant, and anticancer properties. Due to this wide range of beneficial effects, LEO is widely used in the pharmaceutical, cosmetic, and food industries. However, its anticancer effects have not been fully studied in the human system, and further research is needed to confirm these properties [150]. The study by [PERSON] et al. (2013) [151] demonstrated the efficacy of _Mentha spicata_ essential oil in inhibiting \(L\). _monocytogenes_ in traditional Lighvan cheese. At concentrations of 2% and 2.5%, the oil was effective against the bacteria compared to the control group (\(p<0.001\)) [151]. _Eugenia carophyllata_ was also effective against the microflora of refrigerated cheese, according to the study by [PERSON] et al. (2010) [152]. In addition, positive results have been reported for rosemary and thyme essential oils used in mozzarella cheese to inhibit the growth of bacteria such as \(L\). _monocytogenes_. In another study, Moringa oil was tested to inhibit the growth of \(L\). _monocytogenes_ in various types of cheese [153]. Oregano and thyme essential oils have demonstrated potent antimicrobial activity against \(L\). _monocytogenes_ in feta cheese, extending the shelf life of the product. However, high concentrations of essential oil can affect the sensory properties of the products, so it is recommended to use lower concentrations to ensure food safety without compromising taste. An important aspect of the use of essential oils is the assessment of the impact on the taste and aroma of food products.