Abstact: The emergence of antimicrobial resistance among foodborne pathogens has
intensified the search for alternative biocontrol strategies. Among these, essential oils
(EOs) and bacteriophages have gained increasing attention, due to their natural origin and
antimicrobial potential. This narrative review investigates their individual and combined
use as innovative tools for improving food safety. We discuss the mechanisms of action,
current food applications, and regulatory or technical limitations associated with both
EOs and phages. Particular emphasis is placed on their complementary characteristics,
which may enhance efficacy when used together. An in-depth analysis of five key studies
investigating synergistic EO–phage combinations against Staphylococcus aureus, Escherichia
coli, and Salmonella Typhimurium is presented. These studies, conducted in both in vitro
and food-based systems, reveal that antimicrobial synergy is often dose- and temperature
dependent. Optimized combinations lead to enhanced bacterial reduction and reduced
resistance development. However, several challenges remain, including sensory alterations
in food products, phage inactivation by EO compounds, and host cell destruction at high
EOdoses. The review concludes that while EOs and phages face limitations when applied
independently, their strategic combination shows substantial promise. Future research
should focus on formulation development, delivery systems, and regulatory alignment to
unlock their full synergistic potential.
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