Bacterial adaptation to essential oils and their main compounds in food systems: mechanisms related to antibacterial resistance.

Essential oils (EOs) are complex mixtures of volatile metabolites with strong biological properties. Their multi-target mechanisms confer rapid bactericidal activity, lowering the likelihood of resistance development compared to antibiotics. This review examines bacterial responses to EO-induced damage, including adaptation, tolerance, resistance, cross‑adaptation, and collateral sensitivity, which are often overlooked in existing reviews of EOs' biological efficacy. Additionally, it links EO-adaptation to food, including application methods, biofilms, and interactions with food components.