Essential oils (EOs) are secondary metabolites of plants, made up of a wide range of aromatic volatile compounds found in different concentrations. These essential oil components (EOCs) are widely recognized for their diverse biological activities, including antibacterial, antifungal, and antioxidant properties, among others. Consequently, EOs have garnered significant interest across various industries, such as pharmaceutical, agri-food, and perfumery. In the food sector, their bioactive properties are mainly utilized to combat foodborne microorganisms and retarding oxidative deterioration of products, which helps extend food shelf life, improve sensory qualities, and boost consumer safety. However, these aromatic molecules are known for their instability under external stress as well as their toxicity, which can range from safe at low doses to very toxic at higher concentrations. To address this limitation, encapsulation technology has emerged as an effective strategy for incorporating EOs into wall materials, thereby improving their molecular stability and effectiveness. This method not only enhances sensory acceptance but also, in some cases, reduces toxicity. In this context, this review critically highlights and examines the potential and limitations of EOs and EOCs for food industry applications. It synthesizes current research on the chemical compositions of EOs and assesses their antibacterial, antifungal, and antioxidant effectiveness when used in both free and encapsulated forms. It presents a summary of the current state of knowledge on the interactions between EOCs and the food matrix, elucidating how these interactions affect the biological efficacy of these components. Furthermore, the analysis incorporates the effects of free versus encapsulated forms on sensory attributes and safety, thereby offering a comprehensive and contemporary perspective on the practical implementation of EOs in food systems.

Monitoring Campylobacter and antimicrobial resistance is critical, as its presence in the food chain, particularly in poultry, represents a serious threat to public health. However, despite its significant impact, this bacterium remains largely underestimated and under-surveilled in many countries, including Morocco. The current study aims to understand the occurrence of Campylobacter spp. in different poultry production systems, highlighting the importance of continuously monitoring antimicrobial susceptibility in these bacteria. For this purpose, 300 poultry samples were collected from a slaughterhouse and 254 from traditional markets in the Rabat-Salé-Kénitra region. The research on Campylobacter was performed according to the standard ISO10272-1(2017), and the confirmation of Campylobacter species was carried out using MALDI-TOF mass spectrometry. Additionally, the disk diffusion method was employed to assess antimicrobial susceptibility, and conventional PCR was utilized to detect the presence of the tet(O) gene in tetracycline-resistant strains. Out of 554 samples collected, 159 (28.7%) tested positive for Campylobacter, of which 84% were identified as Campylobacter coli and 16% as Campylobacter jejuni. Moreover, the results revealed a notably higher detection of Campylobacter in traditional markets (41.33%) than in slaughterhouses (19.85%). Additionally, it was more prevalent in chicken samples (35.37%) than in turkey samples (22.02%). Campylobacter resistance to antimicrobials revealed a resistance rate of 99% to ciprofloxacin, 73% to ampicillin, 82% to tetracycline, 29% to erythromycin, and 0% to gentamicin, as well as to the association of amoxicillin and clavulanic acid. Among the strains with a phenotypic resistance profile to tetracycline, 80% carried the tet(O) gene. The results provide an overview of the current state of antibiotic resistance in Campylobacter in Morocco. They underline the urgent need for the prudent use of antimicrobials and may encourage further research into the development of new antimicrobial agents. They also highlight the importance of raising awareness of the risk of carcass contamination