# From Dormancy to Eradication: Strategies for Controlling Bacterial Persisters in Food Settings
## 6 Implications of Persister Cells in the Food Industry
### Biological Treatments  
In recent years, interest has grown in using natural antimicrobials, also called green biocides, to combat persister cells [94; 95]. These compounds are typically safe for human consumption and do not adversely affect food quality, prompting increased research into their potential for eliminating persisters in the food industry. Green biocides are produced by various organisms, including plants, animals, bacteria, algae, and fungi, and they exhibit antibacterial activity against primary foodborne pathogens, showing significant promise for application in the food sector. However, challenges such as high volatility, residual taste, and degradation under harsh processing conditions have been noted as primary obstacles [95]. Plant-derived antimicrobials offer a promising and eco-friendly strategy for addressing persister cells in the food industry. Aromatic and medicinal plants serve as the primary source of these antimicrobials, particularly in the extraction of essential oils. Several studies have documented their effectiveness in natural food preservation and quality enhancement [96; 97; 98]. In addition to essential oils, other plant extracts rich in phenolic and bioactive components exhibit antibacterial and antibiofilm activity against various spoilage and pathogenic microorganisms [99]. Utilizing plant-derived antimicrobials presents an effective and sustainable approach to enhancing food safety and extending product shelf life while aligning with the demand for natural and environmentally friendly food preservation methods. They also contribute to improved flavor, aroma, and antioxidant stability in food [97]. Certain plant extracts are commonly used to delay lipid oxidation in meat and dairy products [98]. However, their strong flavors and aromas can alter sensory properties, limiting their application. Their effectiveness depends on interactions within the food matrix, requiring optimization for each specific use. In some cases, high concentrations may be needed for efficacy, increasing production costs. Additionally, regulatory restrictions may apply to certain plant-derived compounds. Plant extracts and essential oils are particularly suitable for meat, dairy, baked goods, and minimally processed foods, especially in natural and organic products. Their successful application depends on balancing antimicrobial effectiveness with sensory acceptability and regulatory compliance. Nevertheless, previous studies have emphasized the need to correlate the effects of essential oils and extracts with their composition, concentration, and the bacterial strains involved. While research specifically targeting the use of essential oils to eliminate persisters in food is currently lacking, this area offers a compelling opportunity for future investigation. Notably, [PERSON] et al. [100] found that combining carvacrol with blue light can synergistically eliminate a broad spectrum of bacteria. This phenomenon occurs as carvacrol, a phenolic monoterenoid found in various essential oils and aromatic plants, may undergo oxidation by reactive oxygen species (ROS) generated from the excitation of endogenous porphyrin-like substances under blue light. When 50 \(\upmu\)L of carvacrol was combined with 450 nm blue light, bacterial colony-forming units were reduced by up to 7.5 log10 within just 30 min. While this method is currently more prevalent in clinical applications, existing photodynamic sterilization technologies in the food industry leverage light to activate photosensizers, producing active oxygen species to eliminate foodborne pathogens. In the future, this technology may be harnessed alongside photosensizers to effectively eradicate persisters of foodborne pathogens in food products [84]. The most commonly used green biocides for controlling persisters in the food industry include bacteriocins and bacteriophages.