In order to ensure food safety, controlling foodborne pathogen contamination is of utmost importance. Growing apprehensions regarding the safety of synthetic antimicrobials, due to their adverse health effects, have prompted a search for alternative options. Plant natural products (PNPs) with antimicrobial activity are being explored as a viable alternative. Among the various antimicrobial natural products studied, plant essential oils, plant flavonoids, plant polyphenols, plant polysaccharides, and plant antimicrobial peptides have been identified as potential candidates. PNPs demonstrate a diverse array of antimicrobial mechanisms, encompassing cell wall and membrane damage, interference with genetic replication, disruption of energy metabolism, and induction of oxidative stress at the single-cell level, as well as inhibition of biofilm formation and quorum sensing at the population level. Certain PNPs have been harnessed as natural antimicrobial agents for the food preservation. The utilization of encapsulation technology proves to be an effective strategy in protecting PNPs, thereby ensuring good antimicrobial efficacy, enhanced dispersibility, and controlled release within food products. The utilization of nanoemulsions, nanoliposomes, edible packaging, electrospun nanofibers, and microcapsules formed by encapsulation has enriched the ways in which PNPs can be applied in food preservation. Although PNPs have great potential in food preservation, their widespread application in the food industry is currently constrained by factors such as production costs, safety concerns, and legal considerations. Chemical synthesis and biosynthesis pathways offer viable strategies for reducing the cost of producing PNPs, and ongoing efforts to assess safety and improve regulatory frameworks are likely to facilitate the broader adoption of PNPs in food preservation practices. This article provides an overview of the main types of PNPs with antimicrobial activity and their properties, focusing on their mechanisms of action. Additionally, it summarizes the use of PNPs in food preservation and discusses the characteristics and applications of different encapsulation technologies. Lastly, the paper briefly analyzes current limitations and proposes potential future trends for this field.

Sanchuan ham is appreciated in Yunnan Province, China, for its characteristic flavor and taste, while the microbial community structure and biogenic amines content remain unclear during fermentation processes. In this study, we explored the physicochemical property, biogenic amines concentration and microbial diversity of external and internal Sanchuan ham by high-throughput sequencing during the processing of Sanchuan ham. Results showed that the nitrite remained at a stable level of 0.15 mg/kg which was significantly lower than the national health standard safety level of 20 mg/kg. In addition, compared with fresh hams, the content of total free amino acids in ripe Sanchuan ham has grown 14 folds; sour and bitter were the main tastes of Sanchuan ham. Notably, the concentration of cadaverine was the highest of all biogenic amines during the entire fermentation period. At the bacterial phyla level, Firmicutes and Actinobacteria were the two main phyla, while at the genus level, Staphylococcus was a significant strain throughout the whole fermentation. Moreover, the dry stage has a great impact on the succession change of microbial community structure. Simultaneously, the change trends and composition of bacteria in the interior have slight discrepancies with those of the exterior of Sanchuan ham.