Unveiling the Potency and Harnessing the Antibacterial Activities of Plant Oils against Foodborne Pathogens

The rising concerns regarding antibiotic resistance and the harmful effects of synthetic preservatives have led to an increasing interest in exploring natural alternatives. Plant oils have been traditionally used for their antimicrobial properties, but systematic investigations into their efficacy against foodborne pathogens are necessary for potential applications in food preservation. This study aimed to evaluate the antibacterial potential of various plant oils (neem, coconut, castor, and olive oil) against common foodborne pathogens and analyze their chemical composition using gas chromatography–mass spectrometry (GC-MS). The oils were tested against foodborne pathogens using the disk diffusion method. Minimum inhibitory concentrations (MICs) were determined to assess the potency of the oils. GC-MS was employed to identify the compounds present in each oil. Neem oil exhibited significant antibacterial activity against all tested pathogens, with pronounced effects against Staphylococcus aureus and Bacillus cereus. Coconut oil showed notable activity against Listeria monocytogenes. Castor oil displayed moderate activity, while olive oil exhibited minimal antibacterial effects. The GC-MS analysis revealed a diverse array of compounds in neem oil, which is likely to contribute to its potent antibacterial properties. Neem and coconut oils, owing to their rich bioactive components, emerged as promising candidates for the development of natural antimicrobial agents. These brief findings support the potential application of plant oils in food preservation and emphasize the need for further research into understanding the underlying mechanisms and optimizing their use.