# Plant-Derived Phytobiotics as Emerging Alternatives to Antibiotics Against Foodborne Pathogens
## 5 Phytobiotics in Practical Applications
[286], effectively delayed spoilage of lamb meat by inhibiting the growth of mesophilic bacteria, _Pseudomonas_ spp., and LAB for 20 days at 4 \({}^{\circ}\)C [286]. Similarly, active films based on hydroxypropyl-methylcellulose containing nanoemulsified oregano oil were shown by [PERSON] et al. [287] to inhibit growth of _S. Typhimuriumium, E. coli, L. monocytogenes, Bacillus cereus_ and _Staphylococcus aureus_ [287]. Active packaging with phytobiotics also works well in fish and meat products. [PERSON] et al. [288] created chitosan nanofibers with pomegranate oil that reduced fungal growth on bread; in turn, chitosan spray coatings with a nanoemulsion of _Ferulago angulata_ oil reduced the initial number of psychotrophic and _Pseudomonas_ bacteria on filleted rainbow trout by 3 log\({}_{10}\) CFU/g over 16 days of refrigeration, significantly delaying fish spoilage [288]. In addition to chitosan-based systems, starch-based edible coatings enriched with essential oils also offer promising results in preserving fresh produce. These coatings help regulate gas exchange and moisture loss while providing antimicrobial protection, making them suitable for extending the shelf life of fruits and vegetables. Furthermore, encapsulation of phytobiotics in proteins or polysaccharides not only improves their functional properties but also allows for tailored release profiles compatible with specific food types [289]. Several commercial solutions have already emerged, including biopolymer films enhanced with zinc oxide nanoparticles, which simultaneously improve mechanical integrity and antimicrobial action [290]. Natural preservatives such as bacteriocins, lysozyme, and lactoferrin are also gaining traction in industrial formulations due to their broad-spectrum antimicrobial activity [277,291]. Nonetheless, industrial scalability and cost-effectiveness remain significant hurdles. Sustainable extraction methods, including green synthesis and scalable encapsulation techniques, are being explored to meet economic and environmental criteria [289,290]. Finally, the implementation of phytobiotics in food technology must comply with regulatory standards. Comprehensive toxicological and safety assessments are required prior to their approval for use in food products, with particular emphasis on compound stability, migration potential, interactions with food matrices, and long-term effects on human health [292,293]. Moreover, the global regulatory landscape is highly heterogeneous--some countries apply precautionary principles, while others require complete risk assessments. Navigating these frameworks is essential for the successful commercialization and adoption of phytobiotic-based preservation systems [292]. In summary, phytobiotics offer a promising alternative to synthetic food preservatives due to their antimicrobial, antioxidant, and safety properties. Although broader adoption requires overcoming certain technological and sensory challenges, advances in encapsulation methods and standardization of applied research could greatly facilitate the commercialization of these compounds in the food industry [278,280, 5]. Challenges and Limitations of the Effective Application of Phytobiotics in Combating Foodborne Pathogens  
P phytobiotics have emerged as promising alternatives to conventional antibiotics in both human and animal nutrition, particularly in the context of combating antibiotic-resistant foodborne pathogens. Despite their potential, several challenges and limitations hinder their broader application in food systems and therapeutic settings. The commercialization of phytobiotics poses a number of challenges, including the need to ensure their stability and safety of consumption, as well as overcoming barriers related to high production costs, market competition, stringent regulatory requirements, and lack of standardization that may limit their wider use. One major challenge lies in the intrinsic variability of phytobiotics.