New goals for industry and science have led to increased awareness of food safety and healthier living in the modern era. Here, one of the challenges in food quality assurance is the presence of pathogenic microorganisms. As planktonic cells can form biofilms and go into a sessile state, microorganisms are now more resistant to broad-spectrum antibiotics. Due to their proven antibacterial properties, essential oils represent a potential option to prevent food spoilage in the search for effective natural preservatives. In this study, the chemical profile of Citrus limon essential oil (CLEO) was evaluated. GC-MS analysis revealed that limonene (60.7%), β-pinene (12.6%), and γ-terpinene (10.3%) are common constituents of CLEO, which prompted further research on antibacterial and antibiofilm properties. Minimum inhibitory concentration (MIC) values showed that CLEO generally exhibits acceptable antibacterial properties. In addition, in situ antimicrobial research revealed that vapour-phase CLEO can arrest the growth of Candida and Y. enterocolitica species on specific food models, indicating the potential of CLEO as a preservative. The antibiofilm properties of CLEO were evaluated by MIC assays, crystal violet assays, and MALDI-TOF MS analysis against S. enterica biofilm. The results of the MIC and crystal violet assays showed that CLEO has strong antibiofilm activity. In addition, the data obtained by MALDI-TOF MS investigation showed that CLEO altered the protein profiles of the bacteria studied on glass and stainless-steel surfaces. Our study also found a positive antimicrobial effect of CLEO against S. enterica. The anti-Salmonella activity of CLEO in vacuum-packed sous vide carrot samples was slightly stronger than in controls. These results highlight the advantages of the antibacterial and antibiofilm properties of CLEO, suggesting potential applications in food preservation.

Hydrogen peroxide (H₂O₂) is a powerful oxidizing agent and causes cellular oxidative damage in microbial cells. Due to its potential oxidative activity, H₂O₂ provides broad-spectrum activity against bacteria, fungi, and viruses and has widely been used for food safety. This review comprehensively discusses current strategies for improving the disinfecting action of H₂O₂ in the food industry, including the combination of H₂O₂ with other chemical disinfectants (peroxyacetic acid, O₃, sodium dodecyl sulfate, silver, and plant-derived compounds) or disinfection techniques (heat, UV, pulsed light, cold plasma, ultrasound, and modified atmosphere packaging). Moreover, the effects of these combinations on food properties and the comparison between H₂O₂-based treatments and non-H₂O₂-based treatments were also reviewed. Combining H₂O₂ with other chemical or physical disinfectants enhanced its antimicrobial activity and provides a promising disinfection strategy in the food industry. In most of reviewed studies, use of H₂O₂ at low levels had little or no effect on food quality. The combination of H₂O₂ with innovative disinfection agents or techniques provided promising approaches and needs more exploration in the future.