Nano-Phytochemicals in Action: Harnessing Plant-Derived Nanoparticlesfor Combating Resistant Foodborne Pathogens in Meat

Meat products are highly susceptible to microbial contamination by antimicrobialresistant foodborne pathogens such as Salmonella spp., Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus. Conventional preservation methods rely on synthetic preservatives and antibiotics, which are becoming increasingly ineffective due to rising antimicrobial resistance (AMR), toxicological concerns, and consumer demand for clean-label alternatives. This review contrasts traditional chemical-based approaches with emerging plantderived nanotechnological solutions. Nano-phytochemicals, polymer, and metal nanoparticles prepared through green synthesis from plant extracts, exhibit broad-spectrum antimicrobial activity at low doses by disrupting bacterial membranes, generating reactive oxygen species, and inhibiting quorum sensing and biofilm formation. The article compares different classes of nanoparticles, including AgNPs, SeNPs, curcumin nanoemulsions, and chitosan nanocarriers, with respect to their physicochemical properties, mechanisms of action, and applications in meat systems through direct incorporation, edible coatings, active packaging, and integration with other preservation techniques. Plant materials such as herbs, fruit peels, and mycelial extracts are examined for their ability to act as nanoparticle synthesizers and for variations in antimicrobial performance. The review also contrasts nano-phytochemical antimicrobial activity against major resistant pathogens, emphasizing their enhanced bioavailability and site-specific disruption capabilities. Despite their substantial potential, challenges remain regarding scale-up reproducibility, phytochemical variability, interactions with meat matrices, and regulatory uncertainties. Future progress may be driven by innovations such as stimulus-responsive delivery systems and pathogen-targeting nanocomposites. Overall, this comparative review positions nanophytochemicals as multifaceted, environmentally friendly, and safe alternatives to traditional preservatives, contributing to improved meat safety while addressing AMR and sustainability concerns.