# Plant-Derived Phytobiotics as Emerging Alternatives to Antibiotics Against Foodborne Pathogens
## 5 Phytobiotics in Practical Applications  
The growing interest in phytobiotics stems from their natural origin and their broad-spectrum antimicrobial efficacy, targeting both food spoilage microorganisms and foodborne pathogens. They offer a promising alternative to synthetic preservatives, the use of which is increasingly restricted due to potential side effects--such as allergic reactions or carcinogenicity associated with certain chemical additives--and negative consumer perception [220]. Unlike their applications in animal production--where phytobiotics are primarily used as feed additives to improve gut health or growth performance--their role in food preservation focuses on direct antimicrobial effects, shelf-life extension, and maintaining sensory quality. Plant extracts can be incorporated into foods in various forms, including powders, pastes, liquids, and other delivery formats [221; 222]. Beyond their antimicrobial activity, these natural substances offer additional benefits such as improvement of flavor and color. Some extracts, such as those derived from the genus _Hippocampae_--a small shrub that produces orange-colored berries--are rich in vitamins and other nutrients, making them suitable for boosting the nutritional value of food products [221]. Phytobiotics exhibit potent antimicrobial activity against a broad range of foodborne pathogens and spoilage microorganisms (Table 5). For example, extracts from _Punica granatum_ and _Phyllanthus emblica_ have demonstrated both bacteriostatic and bactericidal activity against _S. aureus_ and _E. coli_, making them effective agents in reducing microbial contamination in food products [223]. Moreover, essential oils and plant extracts possess antifungal properties, which are particularly important for controlling molds that produce mycotoxins [5,224]. Phytobiotics have been successfully applied in various food systems, including salads, marinated fish, and meat products [225; 226; 227]. A wide range of foodborne pathogens are susceptible to phytobiotics, with _Bacillus cereus_ being among the best-documented examples. This Gram-positive bacterium is highly sensitive to many plant-derived extracts. For instance, clove aqueous extract inhibits _B. cereus_ at an MIC of 0.315% [228]. Similarly, sumac extracts have shown exceptional efficacy against _Bacillus_ spp., including _B. cereus_, with MIC values ranging from 0.25 to 0.32% [229]. \begin{table}
\begin{tabular}{l l l l} \hline \hline
**Pathogens** & **Phybiotic** & **MIC Value** & **References** \\ \hline \multirow{7}{*}{_Salmonella_} & Mustard allyl isothianate & 60–100 ppm & [230] \\ \cline{2-4}  & _Ilex paraquariensis (Yerba Mate)_ & 0.78–6.25 mg/mL & [231] \\ \cline{2-4}  & Olive leaf extract & 35.313 mg/mL & [232] \\ \cline{2-4}  & _Psidium guajava_ & 1.8–2.4 mg/mL & [233] \\ \cline{2-4}  & _(Goiabeira Vermelha)_ & & \\ \cline{2-4}  & & 125.0 ug/mL for & \\ \cline{2-4}  & \multirow{2}{*}{\
\begin{tabular}{l} Sup. \\ \end{tabular} } & Curcumin, carvacrol, and & & \\  & styrax liquidus & 31.3 mg/mL for & \\  & & styrax liquidus & \\ \cline{2-4}  & \multirow{2}{*}{
\begin{tabular}{l} _Aloe secundiflora_ leaf ethyl \\ acetate, _Aloe rahaiensis_ leaf \\ methanolic, and _Aloe rahaiensis_ \\ leaf ethyl acetate extracts \\ \end{tabular} } & \multirow{2}{*}{0.3906 mg/mL} & \multirow{2}{*}{[235]} \\ \cline{2-4}  & Finger root, clove, & & \\  & lemongrass, cardamom & & \\ \hline \multirow{7}{*}{_E. coli_} & Fibrauretine{2-4}  & 2.5–5 mg/mL & [237] \\ \cline{2-4}  & Olive leaf extract & 41.083 mg/mL & [232] \\ \cline{2-4}  & _Curcuma longa_ & 40 mg/mL & [238] \\ \cline{2-4}  & _Zanthoxylum armatum_ & 40 mg/mL & [238] \\ \cline{2-4}  & _Azadirachta indica_ & 20 mg/mL & [238] \\ \cline{2-4}  & Thyme essential oil & 2 ug/L & [239] \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Selected examples of antimicrobial activity of phytobiotics. Another Gram-positive pathogen, _Staphylococcus aureus_, is also susceptible to numerous phytobiotics.