meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2024-9-3-227-235meat-378Research ArticleСтатьиCoriander as a natural antimicrobial for meat products: A One Health perspective reviewhttps://orcid.org/0009-0004-1304-1044MorshdyA. E. M. A.

Alaa Eldin M. A. Morshdy, Professor of Meat Hygiene, Safety, and Technology

El-Zeraa str. 114, Zagazig, 44511

Tel.: +20–100–573–46–71

alaaelmorshdy1952@gmail.comhttps://orcid.org/0000-0002-4506-0168El-tahlawyA. S.

Ahmed S. El-tahlawy, PhD, Teaching Assistant of Meat Hygiene, Safety, and Technology

El-Zeraa str. 114, Zagazig, 44511

Tel.: +20–127–361–64–80

aseltahlawy@vet.zu.edu.eghttps://orcid.org/0009-0004-5153-734XHafezA. El-S.E.

Abd El-Salam E. Hafez, Professor of Meat Hygiene, Safety, and Technology

El-Zeraa str. 114, Zagazig, 44511

Tel.: +20–109–833–44–67

AAHafez@vet.zu.edu.eghttps://orcid.org/0000-0002-4399-1401DarwishW.S.

Wageh S. Darwish, Professor of Meat Hygiene, Safety, and Technology

El-Zeraa str. 114, Zagazig, 44511

Tel.: +20–109–496–01–20

wagehdarwish@gmail.comFood Hygiene, Safety, and Technology Department, Faculty of Veterinary Medicine, Zagazig UniversityEgypt20240410202493227235Copyright © Morshdy A., El-tahlawy A.S., Hafez A., Darwish W., 20242024Morshdy A., El-tahlawy A.S., Hafez A., Darwish W.Morshdy A., El-tahlawy A.S., Hafez A., Darwish W.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/378

The demand for safe, high-quality meat products drives the need for effective antimicrobial solutions to combat bacterial contamination, a significant health and economic concern. Synthetic preservatives face increasing scrutiny, leading to interest in natural alternatives such as coriander (Coriandrum sativum L.). Known for its culinary and medicinal uses, coriander essential oils, particularly linalool and pinene, exhibit strong antimicrobial properties against a wide range of pathogens. This review examines the phytochemical composition and antimicrobial mechanisms of coriander, and its practical applications in meat preservation through a One Health perspective, which addresses the interconnectedness of human, animal, and environmental health. Coriander offers unique benefits such as a milder flavor and cost-effectiveness. Despite challenges, including variability in antimicrobial efficacy and sensory impacts, its safety profile and regulatory status support its use. Future research should optimize extraction methods, explore synergies with other preservatives, and evaluate long-term safety and efficacy. Coriander is a viable natural solution for improving food safety and quality in the meat industry, aligning with One Health objectives by promoting sustainable practices and reducing health risks across the food production continuum.

plant-based preservationessential oilsfoodborne pathogensfood safetyphytochemicalsThe authors express gratitude for the support received from the Department of Food Hygiene, Safety, and Technology at the Faculty of Veterinary Medicine, Zagazig University, Egypt.ReferencesAbalkhail, A. (2023). Frequency and antimicrobial resistance patterns of foodborne pathogens in ready-to-eat foods: An evolving public health challenge. Applied Sciences, 13(23), Article 12846. https://doi.org/10.3390/app132312846Abalkhail, A. (2023). Frequency and antimicrobial resistance patterns of foodborne pathogens in ready-to-eat foods: An evolving public health challenge. Applied Sciences, 13(23), Article 12846. https://doi.org/10.3390/app132312846Morshdy, A. E. M. A., Mahmoud, A. F. A., Khalifa, S. M., El-Dien, W. M. S., Darwish, W. S., El Bayomi, R. (2023). Prevalence of Staphylococcus aureus and Salmonella species in chicken meat products retailed in Egypt. Slovenian Veterinary Research, 60, 425–432. https://doi.org/10.26873/SVR-1666-2022Morshdy, A. E. M. A., Mahmoud, A. F. A., Khalifa, S. M., El-Dien, W. M. S., Darwish, W. S., El Bayomi, R. (2023). Prevalence of Staphylococcus aureus and Salmonella species in chicken meat products retailed in Egypt. Slovenian Veterinary Research, 60, 425–432. https://doi.org/10.26873/SVR-1666-2022Darwish, W.S., El-Ghareeb, W.R., Alsayeqh, A.F., Morshdy, A.E.M.A. (2022). Foodborne intoxications and toxicoinfections in the Middle East. Chapter in a book: Food Safety in the Middle East. Academic Press, 2022. https://doi.org/10.1016/B978-0-12-822417-5.00001-5Darwish, W.S., El-Ghareeb, W.R., Alsayeqh, A.F., Morshdy, A.E.M.A. (2022). Foodborne intoxications and toxicoinfections in the Middle East. Chapter in a book: Food Safety in the Middle East. Academic Press, 2022. https://doi.org/10.1016/B978-0-12-822417-5.00001-5Prakash, B., Singh, P.P., Gupta, V., Raghuvanshi, T.S. (2024).Essential oils as green promising alternatives to chemical preservatives for agri-food products: New insight into molecular mechanism, toxicity assessment, and safety profile. Food and Chemical Toxicology, 183, Article 114241. https://doi.org/10.1016/j.fct.2023.114241Prakash, B., Singh, P.P., Gupta, V., Raghuvanshi, T.S. (2024).Essential oils as green promising alternatives to chemical preservatives for agri-food products: New insight into molecular mechanism, toxicity assessment, and safety profile. Food and Chemical Toxicology, 183, Article 114241. https://doi.org/10.1016/j.fct.2023.114241Abdallah, E.M., Alhatlani, B.Y., de Paula Menezes, R., Martins, C.H.G. (2023). Back to Nature: Medicinal plants as promising sources for antibacterial drugs in the post-antibiotic era. Plants, 12(17), Article 3077. https://doi.org/10.3390/plants12173077Abdallah, E.M., Alhatlani, B.Y., de Paula Menezes, R., Martins, C.H.G. (2023). Back to Nature: Medicinal plants as promising sources for antibacterial drugs in the post-antibiotic era. Plants, 12(17), Article 3077. https://doi.org/10.3390/plants12173077Morshdy, A.E.M., Morsy, D.M., Mahmoud, A.F., Darwish, W. (2024). Antimicrobial activities of coriander in chicken meat products: A review. Journal of Advanced Veterinary Research, 14(2), 326–329.Morshdy, A.E.M., Morsy, D.M., Mahmoud, A.F., Darwish, W. (2024). Antimicrobial activities of coriander in chicken meat products: A review. Journal of Advanced Veterinary Research, 14(2), 326–329.Talebi, S.M., Naser, A., Ghorbanpour, M. (2024). Chemical composition and antimicrobial activity of the essential oils in different populations of Coriandrum sativum L.(coriander) from Iran and Iraq. Food Science and Nutrition, 12(6), 3872– 3882. https://doi.org/10.1002/fsn3.4047Talebi, S.M., Naser, A., Ghorbanpour, M. (2024). Chemical composition and antimicrobial activity of the essential oils in different populations of Coriandrum sativum L.(coriander) from Iran and Iraq. Food Science and Nutrition, 12(6), 3872– 3882. https://doi.org/10.1002/fsn3.4047Alloh, P.B.R.A., El-Said, M.M., El-Sayed, H.S., Baranenko, D.A., El-Messery, T.M. (2024). Extension of ultrafiltered cheese shelf life using edible coatings containing supercritical rosemary, thyme and coriander extracts as antimicrobial agents. Food Control, 163, Article 110479. https://doi.org/10.1016/j.foodcont.2024.110479Alloh, P.B.R.A., El-Said, M.M., El-Sayed, H.S., Baranenko, D.A., El-Messery, T.M. (2024). Extension of ultrafiltered cheese shelf life using edible coatings containing supercritical rosemary, thyme and coriander extracts as antimicrobial agents. Food Control, 163, Article 110479. https://doi.org/10.1016/j.foodcont.2024.110479Elkady, S.A., Darwish, W.S., Tharwat, A.E., Said, M.A., ElAtriby, D.E., Seliem, M.M. et al. (2024). Prevalence and antibiogram of shigatoxinproducing E. coli in camel meat and offal. Open Veterinary Journal, 14(1), 571–576. https://doi.org/10.5455/OVJ.2024.v14.i1.52Elkady, S.A., Darwish, W.S., Tharwat, A.E., Said, M.A., ElAtriby, D.E., Seliem, M.M. et al. (2024). Prevalence and antibiogram of shigatoxinproducing E. coli in camel meat and offal. Open Veterinary Journal, 14(1), 571–576. https://doi.org/10.5455/OVJ.2024.v14.i1.52Kačániová, M., Galovičová, L., Ivanišová, E., Vukovic, N.L., Štefániková, J., Valková, V. et al. (2020). Antioxidant, antimicrobial and antibiofilm activity of coriander (Coriandrum sativum L.) essential oil for its application in foods. Foods, 9(3), Article 282. https://doi.org/10.3390/foods9030282Kačániová, M., Galovičová, L., Ivanišová, E., Vukovic, N.L., Štefániková, J., Valková, V. et al. (2020). Antioxidant, antimicrobial and antibiofilm activity of coriander (Coriandrum sativum L.) essential oil for its application in foods. Foods, 9(3), Article 282. https://doi.org/10.3390/foods9030282Deshmukh, R.K., Gaikwad, K.K. (2024). Natural antimicrobial and antioxidant compounds for active food packaging applications. Biomass Conversion and Biorefinery, 14(4), 4419–4440. https://doi.org/10.1007/s13399-022-02623-wDeshmukh, R.K., Gaikwad, K.K. (2024). Natural antimicrobial and antioxidant compounds for active food packaging applications. Biomass Conversion and Biorefinery, 14(4), 4419–4440. https://doi.org/10.1007/s13399-022-02623-wMahatma, M., Tripathi, K., Saxena, S., Bhardwaj, V. (2022). Unveiling the nutraceutical potential of seed spices for multifaceted health effects. International Journal of Seed Spices, 12(1), 13–33. https://doi.org/10.56093/IJSS.v12i1.2Mahatma, M., Tripathi, K., Saxena, S., Bhardwaj, V. (2022). Unveiling the nutraceutical potential of seed spices for multifaceted health effects. International Journal of Seed Spices, 12(1), 13–33. https://doi.org/10.56093/IJSS.v12i1.2Al-Khayri, J.M., Banadka, A., Nandhini, M., Nagella, P., AlMssallem, M.Q., Alessa, F.M. (2023). Essential oil from Coriandrum sativum: A review on its phytochemistry and biological activity. Molecules, 28(2), Article 696. https://doi.org/10.3390/molecules28020696Al-Khayri, J.M., Banadka, A., Nandhini, M., Nagella, P., AlMssallem, M.Q., Alessa, F.M. (2023). Essential oil from Coriandrum sativum: A review on its phytochemistry and biological activity. Molecules, 28(2), Article 696. https://doi.org/10.3390/molecules28020696Kassahun, B.M. (2020). Unleashing the exploitation of coriander (Coriander sativum L.) for biological, industrial and pharmaceutical applications. Academic Research Journal of Agricultural Science and Research, 8(6), 552–564. https://doi.org/10.14662/ARJASR2020.555Kassahun, B.M. (2020). Unleashing the exploitation of coriander (Coriander sativum L.) for biological, industrial and pharmaceutical applications. Academic Research Journal of Agricultural Science and Research, 8(6), 552–564. https://doi.org/10.14662/ARJASR2020.555Nouioura, G., El Fadili, M., El Hachlafi, N., Maache, S., Mssillou, I., Abuelizz, H. et al. (2024). Coriandrum sativum L., essential oil as a promising source of bioactive compounds with GC/MS, antioxidant, antimicrobial activities: In vitro and in silico predictions. Frontiers in Chemistry, 12, Article 1369745. https://doi.org/10.3389/fchem.2024.1369745Nouioura, G., El Fadili, M., El Hachlafi, N., Maache, S., Mssillou, I., Abuelizz, H. et al. (2024). Coriandrum sativum L., essential oil as a promising source of bioactive compounds with GC/MS, antioxidant, antimicrobial activities: In vitro and in silico predictions. Frontiers in Chemistry, 12, Article 1369745. https://doi.org/10.3389/fchem.2024.1369745Raveau, R., Fontaine, J., Verdin, A., Mistrulli, L., Laruelle, F., Fourmentin, S. et al. (2021). Chemical composition, antioxidant and anti-inflammatory activities of clary sage and coriander essential oils produced on polluted and amended soilsphytomanagement approach. Molecules, 26(17), Article 5321. https://doi.org/10.3390/molecules26175321Raveau, R., Fontaine, J., Verdin, A., Mistrulli, L., Laruelle, F., Fourmentin, S. et al. (2021). Chemical composition, antioxidant and anti-inflammatory activities of clary sage and coriander essential oils produced on polluted and amended soilsphytomanagement approach. Molecules, 26(17), Article 5321. https://doi.org/10.3390/molecules26175321Bashir, S., Safdar, A. (2020). Coriander seeds: Ethno-medicinal, phytochemical and pharmacological profile. Chapter in a book: Science of Spices and Culinary Herbs-Latest Laboratory, Pre-clinical, and Clinical Studies. Bentham Science Publishers Pte. Ltd. Singapore, 2020. http://doi.org/10.2174/9789811441493120020005Bashir, S., Safdar, A. (2020). Coriander seeds: Ethno-medicinal, phytochemical and pharmacological profile. Chapter in a book: Science of Spices and Culinary Herbs-Latest Laboratory, Pre-clinical, and Clinical Studies. Bentham Science Publishers Pte. Ltd. Singapore, 2020. http://doi.org/10.2174/9789811441493120020005Das, S., Pradhan, C., Pillai, D. (2023). Dietary coriander (Coriandrum sativum L) oil improves antioxidant and anti-inflammatory activity, innate immune responses and resistance to Aeromonas hydrophila in Nile tilapia (Oreochromis niloticus). Fish and Shellfish Immunology, 132, Article 108486. https://doi.org/10.1016/j.fsi.2022.108486Das, S., Pradhan, C., Pillai, D. (2023). Dietary coriander (Coriandrum sativum L) oil improves antioxidant and anti-inflammatory activity, innate immune responses and resistance to Aeromonas hydrophila in Nile tilapia (Oreochromis niloticus). Fish and Shellfish Immunology, 132, Article 108486. https://doi.org/10.1016/j.fsi.2022.108486Scandar, S., Zadra, C., Marcotullio, M.C. (2023). Coriander (Coriandrum sativum) polyphenols and their nutraceutical value against obesity and metabolic syndrome. Molecules, 28(10), Article 4187. https://doi.org/10.3390/molecules28104187Scandar, S., Zadra, C., Marcotullio, M.C. (2023). Coriander (Coriandrum sativum) polyphenols and their nutraceutical value against obesity and metabolic syndrome. Molecules, 28(10), Article 4187. https://doi.org/10.3390/molecules28104187Wei, J.-N., Liu, Z.-H., Zhao, Y.-P., Zhao, L.-L., Xue, T.-K., Lan, Q.-K. (2019). Phytochemical and bioactive profile of Coriandrum sativum L. Food Chemistry, 286, 260–267. https://doi.org/10.1016/j.foodchem.2019.01.171Wei, J.-N., Liu, Z.-H., Zhao, Y.-P., Zhao, L.-L., Xue, T.-K., Lan, Q.-K. (2019). Phytochemical and bioactive profile of Coriandrum sativum L. Food Chemistry, 286, 260–267. https://doi.org/10.1016/j.foodchem.2019.01.171Ghazanfari, N., Mortazavi, S.A., Yazdi, F.T., Mohammadi, M. (2020). Microwave-assisted hydrodistillation extraction of essential oil from coriander seeds and evaluation of their composition, antioxidant and antimicrobial activity. Heliyon, 6(9), Article e04893. https://doi.org/10.1016/j.heliyon.2020.e04893Ghazanfari, N., Mortazavi, S.A., Yazdi, F.T., Mohammadi, M. (2020). Microwave-assisted hydrodistillation extraction of essential oil from coriander seeds and evaluation of their composition, antioxidant and antimicrobial activity. Heliyon, 6(9), Article e04893. https://doi.org/10.1016/j.heliyon.2020.e04893Roth, T., Uhlenbrock, L., Strube, J. (2020). Distinct and quantitative validation for predictive process modelling in steam distillation of caraway fruits and lavender flower following a Quality-By-Design (QbD) approach. Processes, 8(5), Article 594. https://doi.org/10.3390/pr8050594Roth, T., Uhlenbrock, L., Strube, J. (2020). Distinct and quantitative validation for predictive process modelling in steam distillation of caraway fruits and lavender flower following a Quality-By-Design (QbD) approach. Processes, 8(5), Article 594. https://doi.org/10.3390/pr8050594Ashraf, R., Ghufran, S., Akram, S., Mushtaq, M., Sultana, B. (2020). Cold pressed coriander (Coriandrum sativum L.) seed oil. Chapter in a book: Cold pressed oils. Academic Press, 2020. https://doi.org/10.1016/B978-0-12-818188-1.00031-1Ashraf, R., Ghufran, S., Akram, S., Mushtaq, M., Sultana, B. (2020). Cold pressed coriander (Coriandrum sativum L.) seed oil. Chapter in a book: Cold pressed oils. Academic Press, 2020. https://doi.org/10.1016/B978-0-12-818188-1.00031-1Aziz, Z.A., Ahmad, A., Setapar, S.H.M., Karakucuk, A., Azim, M.M., Lokhat, D. et al. (2018). Essential oils: Extraction techniques, pharmaceutical and therapeutic potential — a review. Current Drug Metabolism, 19(13), 1100–1110. https://doi.org/10.2174/1389200219666180723144850Aziz, Z.A., Ahmad, A., Setapar, S.H.M., Karakucuk, A., Azim, M.M., Lokhat, D. et al. (2018). Essential oils: Extraction techniques, pharmaceutical and therapeutic potential — a review. Current Drug Metabolism, 19(13), 1100–1110. https://doi.org/10.2174/1389200219666180723144850Geow, C.H., Tan, M.C., Yeap, S.P., Chin, N.L. (2021). A review on extraction techniques and its future applications in industry. European Journal of Lipid Science and Technology, 123(4), Article 2000302. https://doi.org/10.1002/ejlt.202000302Geow, C.H., Tan, M.C., Yeap, S.P., Chin, N.L. (2021). A review on extraction techniques and its future applications in industry. European Journal of Lipid Science and Technology, 123(4), Article 2000302. https://doi.org/10.1002/ejlt.202000302Susanti, D.A., Hidayati, S., Milunier, F.M.P. (2023). Antibacterial Potential of Ethanol Extract of Coriander Seeds (Coriander sativum) Against Staphylococcus aureus. Blambangan Journal of Nursing and Health Sciences (BJNHS), 1(1), 1–6. https://doi.org/10.61666/bjnhs.v1i1.12Susanti, D.A., Hidayati, S., Milunier, F.M.P. (2023). Antibacterial Potential of Ethanol Extract of Coriander Seeds (Coriander sativum) Against Staphylococcus aureus. Blambangan Journal of Nursing and Health Sciences (BJNHS), 1(1), 1–6. https://doi.org/10.61666/bjnhs.v1i1.12Noshad, M., Behbahani, B.A., Nikfarjam, Z., Zargari, F. (2023). Antimicrobial activity between Coriandrum sativum seed and Cuminum cyminum essential oils against foodborne pathogens: A multi-ligand molecular docking simulation. LWT, 185, Article 115217. https://doi.org/10.1016/j.lwt.2023.115217Noshad, M., Behbahani, B.A., Nikfarjam, Z., Zargari, F. (2023). Antimicrobial activity between Coriandrum sativum seed and Cuminum cyminum essential oils against foodborne pathogens: A multi-ligand molecular docking simulation. LWT, 185, Article 115217. https://doi.org/10.1016/j.lwt.2023.115217Hou, T., Sana, S.S., Li, H., Xing, Y., Nanda, A., Netala, V.R. et al. (2022). Essential oils and its antibacterial, antifungal and anti-oxidant activity applications: A review. Food Bioscience, 47, Article 101716. https://doi.org/10.1016/j.fbio.2022.101716Hou, T., Sana, S.S., Li, H., Xing, Y., Nanda, A., Netala, V.R. et al. (2022). Essential oils and its antibacterial, antifungal and anti-oxidant activity applications: A review. Food Bioscience, 47, Article 101716. https://doi.org/10.1016/j.fbio.2022.101716Rani, M., Jindal, S., Anand, R., Sharma, N., Ranjan, K.R., Mukherjee, M.D. et al. (2023). Plant essential oils and their constituents for therapeutic benefits. Chapter in a book: Essential Oils: Extraction Methods and Applications. Scrivener Publishing LLC, 2023. https://doi.org/10.1002/9781119829614.ch42Rani, M., Jindal, S., Anand, R., Sharma, N., Ranjan, K.R., Mukherjee, M.D. et al. (2023). Plant essential oils and their constituents for therapeutic benefits. Chapter in a book: Essential Oils: Extraction Methods and Applications. Scrivener Publishing LLC, 2023. https://doi.org/10.1002/9781119829614.ch42An, Q., Ren, J.-N., Li, X., Fan, G., Qu, S.-S., Song, Y. et al. (2021). Recent updates on bioactive properties of linalool. Food and Function, 12(21), 10370–1389. https://doi.org/10.1039/D1FO02120FAn, Q., Ren, J.-N., Li, X., Fan, G., Qu, S.-S., Song, Y. et al. (2021). Recent updates on bioactive properties of linalool. Food and Function, 12(21), 10370–1389. https://doi.org/10.1039/D1FO02120FWeisany, W., Soufiania, S.P., Razmi, J., Eshaghadadi, A.H. (2024). Nano-encapsulation of fenugreek and coriander essential oils using copper oxide NPs: Novel approach for augmenting their effectiveness against Colletotrichum nymphaeae. Industrial Crops and Products, 219, Article 119051. https://doi.org/10.1016/j.indcrop.2024.119051Weisany, W., Soufiania, S.P., Razmi, J., Eshaghadadi, A.H. (2024). Nano-encapsulation of fenugreek and coriander essential oils using copper oxide NPs: Novel approach for augmenting their effectiveness against Colletotrichum nymphaeae. Industrial Crops and Products, 219, Article 119051. https://doi.org/10.1016/j.indcrop.2024.119051Teshale, C., Hussien, J., Jemal, A. (2013). Antimicrobial activities of coriander in chicken meat products: A review. Spatula DD, 3(4), Article 175. https://doi.org/10.5455/SPATULA.20131216103846Teshale, C., Hussien, J., Jemal, A. (2013). Antimicrobial activities of coriander in chicken meat products: A review. Spatula DD, 3(4), Article 175. https://doi.org/10.5455/SPATULA.20131216103846Zare-Shehneh, M., Askarfarashah, M., Ebrahimi, L., Kor, N.M., Zare-Zardini, H., Soltaninejad, H. et al. (2014). Biological activities of a new antimicrobial peptide from Coriandrum sativum. International Journal of Biosciences, 4(6), 89– 99. http://doi.org/10.12692/ijb/4.6.89-99Zare-Shehneh, M., Askarfarashah, M., Ebrahimi, L., Kor, N.M., Zare-Zardini, H., Soltaninejad, H. et al. (2014). Biological activities of a new antimicrobial peptide from Coriandrum sativum. International Journal of Biosciences, 4(6), 89– 99. http://doi.org/10.12692/ijb/4.6.89-99Nanasombat, S., Lohasupthawee, P. (2005). Antibacterial activity of crude ethanolic extracts and essential oils of spices against Salmonellae and other enterobacteria. Current Applied Science and Technology, 5(3), 527–538.Nanasombat, S., Lohasupthawee, P. (2005). Antibacterial activity of crude ethanolic extracts and essential oils of spices against Salmonellae and other enterobacteria. Current Applied Science and Technology, 5(3), 527–538.Bodie, A.R., Wythe, L.A., Dittoe, D.K., Rothrock Jr, M.J., O’Bryan, C.A., Ricke, S.C. (2024). Alternative additives for organic and natural ready-to-eat meats to control spoilage and maintain shelf life: Current perspectives in the united states. Foods, 13(3), 464. https://doi.org/10.3390/foods13030464Bodie, A.R., Wythe, L.A., Dittoe, D.K., Rothrock Jr, M.J., O’Bryan, C.A., Ricke, S.C. (2024). Alternative additives for organic and natural ready-to-eat meats to control spoilage and maintain shelf life: Current perspectives in the united states. Foods, 13(3), 464. https://doi.org/10.3390/foods13030464Ehsanur Rahman, S.M., Islam, S., Pan, J., Kong, D., Xi, Q., Du, Q. et al. (2023). Marination ingredients on meat quality and safety — A review. Food Quality and Safety, 7, Article fyad027. https://doi.org/10.1093/fqsafe/fyad027Ehsanur Rahman, S.M., Islam, S., Pan, J., Kong, D., Xi, Q., Du, Q. et al. (2023). Marination ingredients on meat quality and safety — A review. Food Quality and Safety, 7, Article fyad027. https://doi.org/10.1093/fqsafe/fyad027Becerril, R., Nerín, C., Silva, F. (2020). Encapsulation systems for antimicrobial food packaging components: An update. Molecules, 25(5), Article 1134. https://doi.org/10.3390/molecules25051134Becerril, R., Nerín, C., Silva, F. (2020). Encapsulation systems for antimicrobial food packaging components: An update. Molecules, 25(5), Article 1134. https://doi.org/10.3390/molecules25051134Kandeepan, G., Tahseen, A. (2022). Modified atmosphere packaging (map) of meat and meat products: A review. Journal of Packaging Technology and Research, 6(3), 137–148. https://doi.org/10.1007/s41783-022-00139-2Kandeepan, G., Tahseen, A. (2022). Modified atmosphere packaging (map) of meat and meat products: A review. Journal of Packaging Technology and Research, 6(3), 137–148. https://doi.org/10.1007/s41783-022-00139-2Yousuf, B., Wu, S., Siddiqui, M.W. (2021). Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce. Trends in Food Science and Technology, 108, 245–257. https://doi.org/10.1016/j.tifs.2021.01.016Yousuf, B., Wu, S., Siddiqui, M.W. (2021). Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce. Trends in Food Science and Technology, 108, 245–257. https://doi.org/10.1016/j.tifs.2021.01.016Bukvicki, D., D’Alessandro, M., Rossi, S., Siroli, L., Gottardi, D., Braschi, G. et al. (2023). Essential oils and their combination with lactic acid bacteria and bacteriocins to improve the safety and shelf life of foods: A review. Foods, 12(17), Article 3288. https://doi.org/10.3390/foods12173288Bukvicki, D., D’Alessandro, M., Rossi, S., Siroli, L., Gottardi, D., Braschi, G. et al. (2023). Essential oils and their combination with lactic acid bacteria and bacteriocins to improve the safety and shelf life of foods: A review. Foods, 12(17), Article 3288. https://doi.org/10.3390/foods12173288Mandal, S., Mandal, M. (2015). Coriander (Coriandrum sativum L.) essential oil: Chemistry and biological activity. Asian Pacific Journal of Tropical Biomedicine, 5(6), 421–428. https://doi.org/10.1016/j.apjtb.2015.04.001Mandal, S., Mandal, M. (2015). Coriander (Coriandrum sativum L.) essential oil: Chemistry and biological activity. Asian Pacific Journal of Tropical Biomedicine, 5(6), 421–428. https://doi.org/10.1016/j.apjtb.2015.04.001Keskin, D., Toroglu, S. (2011). Studies on antimicrobial activities of solvent extracts of different spices. Journal of Environmental Biology, 32(2), 251–256.Keskin, D., Toroglu, S. (2011). Studies on antimicrobial activities of solvent extracts of different spices. Journal of Environmental Biology, 32(2), 251–256.Öztürk, F., Gündüz, H., Sürengil, G. (2021). The effects of essential oils on inactivation of Listeria monocytogenes in rainbow trout cooked with sous-vide. Journal of Food Processing and Preservation, 45(10), Article e15878. https://doi.org/10.1111/jfpp.15878Öztürk, F., Gündüz, H., Sürengil, G. (2021). The effects of essential oils on inactivation of Listeria monocytogenes in rainbow trout cooked with sous-vide. Journal of Food Processing and Preservation, 45(10), Article e15878. https://doi.org/10.1111/jfpp.15878Saleh, W., El-Desouky, A., Sharoba, A., Osheba, A. (2022). Vital value of coriander and fennel volatile oils on quality beef burger during cryopreservation. Journal of Food and Dairy Sciences, 13(7), 109–117. https://doi.org/10.21608/JFDS.2022.149940.1067Saleh, W., El-Desouky, A., Sharoba, A., Osheba, A. (2022). Vital value of coriander and fennel volatile oils on quality beef burger during cryopreservation. Journal of Food and Dairy Sciences, 13(7), 109–117. https://doi.org/10.21608/JFDS.2022.149940.1067Bali, A., Kumar Das, S., Khan, A., Patra, D., Biswas, S., Bhattachar, D. (2011). A comparative study on the antioxidant and antimicrobial properties of garlic and coriander on chicken sausage. International Journal of Meat Science, 1(2), 108–116. https://doi.org/10.3923/IJMEAT.2011.108.116Bali, A., Kumar Das, S., Khan, A., Patra, D., Biswas, S., Bhattachar, D. (2011). A comparative study on the antioxidant and antimicrobial properties of garlic and coriander on chicken sausage. International Journal of Meat Science, 1(2), 108–116. https://doi.org/10.3923/IJMEAT.2011.108.116González-Alonso, V., Cappelletti, M., Bertolini, F.M., Lomolino, G., Zambon, A., Spilimbergo, S. (2020). Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs. Poultry Science, 99(1), 536–545. https://doi.org/10.3382/ps/pez563González-Alonso, V., Cappelletti, M., Bertolini, F.M., Lomolino, G., Zambon, A., Spilimbergo, S. (2020). Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs. Poultry Science, 99(1), 536–545. https://doi.org/10.3382/ps/pez563Sulieman, A.M.E., Abdallah, E.M., Alanazi, N.A., Ed-Dra, A., Jamal, A., Idriss, H. et al. (2023). Spices as sustainable food preservatives: A comprehensive review of their antimicrobial potential. Pharmaceuticals, 16(10), Article 1451. https://doi.org/10.3390/ph16101451Sulieman, A.M.E., Abdallah, E.M., Alanazi, N.A., Ed-Dra, A., Jamal, A., Idriss, H. et al. (2023). Spices as sustainable food preservatives: A comprehensive review of their antimicrobial potential. Pharmaceuticals, 16(10), Article 1451. https://doi.org/10.3390/ph16101451Carvalho, M., Albano, H., Teixeira, P. (2018). In vitro antimicrobial activities of various essential oils against pathogenic and spoilage microorganisms. Journal of Food Quality and Hazards Control, 5(2), 41–48. https://doi.org/10.29252/jfqhc.5.2.3Carvalho, M., Albano, H., Teixeira, P. (2018). In vitro antimicrobial activities of various essential oils against pathogenic and spoilage microorganisms. Journal of Food Quality and Hazards Control, 5(2), 41–48. https://doi.org/10.29252/jfqhc.5.2.3Bhat, S., Kaushal, P., Kaur, M., Sharma, H. (2014). Coriander (Coriandrum sativum L.): Processing, nutritional and functional aspects. African Journal of Plant Science, 8(1), 25–33. https://doi.org/10.5897/AJPS2013.1118Bhat, S., Kaushal, P., Kaur, M., Sharma, H. (2014). Coriander (Coriandrum sativum L.): Processing, nutritional and functional aspects. African Journal of Plant Science, 8(1), 25–33. https://doi.org/10.5897/AJPS2013.1118Ju, J., Xie, Y., Yu, H., Guo, Y., Cheng, Y., Qian, H. et al. (2022). Synergistic interactions of plant essential oils with antimicrobial agents: A new antimicrobial therapy. Critical Reviews in Food Science and Nutrition, 62(7), 1740–1751. https://doi.org/10.1080/10408398.2020.1846494Ju, J., Xie, Y., Yu, H., Guo, Y., Cheng, Y., Qian, H. et al. (2022). Synergistic interactions of plant essential oils with antimicrobial agents: A new antimicrobial therapy. Critical Reviews in Food Science and Nutrition, 62(7), 1740–1751. https://doi.org/10.1080/10408398.2020.1846494Latoch, A., Czarniecka-Skubina, E., Moczkowska-Wyrwisz, M. (2023). Marinades based on natural ingredients as a way to improve the quality and shelf life of meat: A review. Foods, 12(19), Article 3638. https://doi.org/10.3390/foods12193638Latoch, A., Czarniecka-Skubina, E., Moczkowska-Wyrwisz, M. (2023). Marinades based on natural ingredients as a way to improve the quality and shelf life of meat: A review. Foods, 12(19), Article 3638. https://doi.org/10.3390/foods12193638Silva, F., Domingues, F.C. (2017). Antimicrobial activity of coriander oil and its effectiveness as food preservative. Critical Reviews in Food Science and Nutrition, 57(1), 35–47. https://doi.org/10.1080/10408398.2013.847818Silva, F., Domingues, F.C. (2017). Antimicrobial activity of coriander oil and its effectiveness as food preservative. Critical Reviews in Food Science and Nutrition, 57(1), 35–47. https://doi.org/10.1080/10408398.2013.847818Ahmad, A., Mahmood, N., Hussain, M., Aiman, U., Al-Mijalli, S.H., Raza, M.A. et al. (2023). Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract. International Journal of Food Properties, 26(1), 855–865. https://doi.org/10.1080/10942912.2023.2189086Ahmad, A., Mahmood, N., Hussain, M., Aiman, U., Al-Mijalli, S.H., Raza, M.A. et al. (2023). Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract. International Journal of Food Properties, 26(1), 855–865. https://doi.org/10.1080/10942912.2023.2189086Al-Assaf, R., Abdullah, B. (2007). The effects of garlic, coriander and paprika on microbiological and sensory characteristics of beef frankfurters. Jordan Journal of Agricultural Sciences, 3(3), 233–240.Al-Assaf, R., Abdullah, B. (2007). The effects of garlic, coriander and paprika on microbiological and sensory characteristics of beef frankfurters. Jordan Journal of Agricultural Sciences, 3(3), 233–240.Burdock, G.A., Carabin, I.G. (2009). Safety assessment of coriander (Coriandrum sativum L.) essential oil as a food ingredient. Food and Chemical Toxicology, 47(1), 22–34. https://doi.org/10.1016/j.fct.2008.11.006Burdock, G.A., Carabin, I.G. (2009). Safety assessment of coriander (Coriandrum sativum L.) essential oil as a food ingredient. Food and Chemical Toxicology, 47(1), 22–34. https://doi.org/10.1016/j.fct.2008.11.006Michalczyk, M., Macura, R., Tesarowicz, I., Banaś, J. (2012). Effect of adding essential oils of coriander (Coriandrum sativum L.) and hyssop (Hyssopus officinalis L.) on the shelf life of ground beef. Meat Science, 90(3), 842–850. https://doi.org/10.1016/j.meatsci.2011.11.026Michalczyk, M., Macura, R., Tesarowicz, I., Banaś, J. (2012). Effect of adding essential oils of coriander (Coriandrum sativum L.) and hyssop (Hyssopus officinalis L.) on the shelf life of ground beef. Meat Science, 90(3), 842–850. https://doi.org/10.1016/j.meatsci.2011.11.026M'Rabet, Y., Abdallah, H.B., Ziedi, M., Hosni, K. (2023). A Comprehensive Review on Chemistry, Nutritional Relevance, and Potential Applications of Coriandrum sativum L. Waste/By-Products. Chabter in a book: Handbook of Coriander (Coriandrum sativum). CRC Press, 2023. https://doi.org/10.1201/9781003204626M'Rabet, Y., Abdallah, H.B., Ziedi, M., Hosni, K. (2023). A Comprehensive Review on Chemistry, Nutritional Relevance, and Potential Applications of Coriandrum sativum L. Waste/By-Products. Chabter in a book: Handbook of Coriander (Coriandrum sativum). CRC Press, 2023. https://doi.org/10.1201/9781003204626Das, S., Pradhan, C., Singh, A.K., Vineetha, V., Pillai, D. (2023). Dietary coriander (Coriandrum sativum L) oil improves growth, nutrient utilization, antioxidant status, tissue histomorphology and reduces omega-3 fatty acid production in Nile tilapia (Oreochromis niloticus). Animal Feed Science and Technology, 305, Article 115774. https://doi.org/10.1016/j.anifeedsci.2023.115774Das, S., Pradhan, C., Singh, A.K., Vineetha, V., Pillai, D. (2023). Dietary coriander (Coriandrum sativum L) oil improves growth, nutrient utilization, antioxidant status, tissue histomorphology and reduces omega-3 fatty acid production in Nile tilapia (Oreochromis niloticus). Animal Feed Science and Technology, 305, Article 115774. https://doi.org/10.1016/j.anifeedsci.2023.115774Nadeem, M., Anjum, F.M., Khan, M.I., Tehseen, S., El-Ghorab, A., Sultan, J.I. (2013). Nutritional and medicinal aspects of coriander (Coriandrum sativum L.) A review. British Food Journal, 115(5). 743–755. https://doi.org/10.1108/00070701311331526Nadeem, M., Anjum, F.M., Khan, M.I., Tehseen, S., El-Ghorab, A., Sultan, J.I. (2013). Nutritional and medicinal aspects of coriander (Coriandrum sativum L.) A review. British Food Journal, 115(5). 743–755. https://doi.org/10.1108/00070701311331526Di Sotto, A., Evandri, M.G., Mazzanti, G. (2008). Antimutagenic and mutagenic activities of some terpenes in the bacterial reverse mutation assay. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 653(1–2), 130–133. https://doi.org/10.1016/j.mrgentox.2008.04.004Di Sotto, A., Evandri, M.G., Mazzanti, G. (2008). Antimutagenic and mutagenic activities of some terpenes in the bacterial reverse mutation assay. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 653(1–2), 130–133. https://doi.org/10.1016/j.mrgentox.2008.04.004Di Sotto, A., Mazzanti, G., Carbone, F., Hrelia, P., Maffei, F. (2011). Genotoxicity of lavender oil, linalyl acetate, and linalool on human lymphocytes in vitro. Environmental and Molecular Mutagenesis, 52(1), 69–71. https://doi.org/10.1002/em.20587Di Sotto, A., Mazzanti, G., Carbone, F., Hrelia, P., Maffei, F. (2011). Genotoxicity of lavender oil, linalyl acetate, and linalool on human lymphocytes in vitro. Environmental and Molecular Mutagenesis, 52(1), 69–71. https://doi.org/10.1002/em.20587Prachayasittikul, V., Prachayasittikul, S., Ruchirawat, S., Prachayasittikul, V. (2018). Coriander (Coriandrum sativum): A promising functional food toward the well-being. Food Research International, 105, 305–323. https://doi.org/10.1016/j.foodres.2017.11.019Prachayasittikul, V., Prachayasittikul, S., Ruchirawat, S., Prachayasittikul, V. (2018). Coriander (Coriandrum sativum): A promising functional food toward the well-being. Food Research International, 105, 305–323. https://doi.org/10.1016/j.foodres.2017.11.019Cohen, S.M., Eisenbrand, G., Fukushima, S., Gooderham, N.J., Guengerich, F., Hecht, S. et al. (2020). GRAS29 flavoring substances. Food Technology, 74(3), 44–65.Cohen, S.M., Eisenbrand, G., Fukushima, S., Gooderham, N.J., Guengerich, F., Hecht, S. et al. (2020). GRAS29 flavoring substances. Food Technology, 74(3), 44–65.Smith, R.L., Cohen, S.M., Doull, J., Feron, V.J., Goodman, J.I., Marnett, L.J. et al. (2005). Criteria for the safety evaluation of flavoring substances: The Expert panel of the flavor and extract manufacturers association. Food and Chemical Toxicology, 43(8), 1141–1177. https://doi.org/10.1016/j.fct.2004.11.012Smith, R.L., Cohen, S.M., Doull, J., Feron, V.J., Goodman, J.I., Marnett, L.J. et al. (2005). Criteria for the safety evaluation of flavoring substances: The Expert panel of the flavor and extract manufacturers association. Food and Chemical Toxicology, 43(8), 1141–1177. https://doi.org/10.1016/j.fct.2004.11.012Murray, M.H., Buckley, J., Byers, K.A., Fake, K., Lehrer, E.W., Magle, S.B. et al. (2022). One health for all: Advancing human and ecosystem health in cities by integrating an environmental justice lens. Annual Review of Ecology, Evolution, and Systematics, 53(1), 403–426. https://doi.org/10.1146/annurev-ecolsys-102220-031745Murray, M.H., Buckley, J., Byers, K.A., Fake, K., Lehrer, E.W., Magle, S.B. et al. (2022). One health for all: Advancing human and ecosystem health in cities by integrating an environmental justice lens. Annual Review of Ecology, Evolution, and Systematics, 53(1), 403–426. https://doi.org/10.1146/annurev-ecolsys-102220-031745Morshdy, A.E.M., Darwish, W., Mohammed, F.M., Mahmoud, A.F.A. (2023). Bacteriological quality of retailed chicken meat products in Zagazig City, Egypt. Journal of Advanced Veterinary Research, 13(1), 47–51.Morshdy, A.E.M., Darwish, W., Mohammed, F.M., Mahmoud, A.F.A. (2023). Bacteriological quality of retailed chicken meat products in Zagazig City, Egypt. Journal of Advanced Veterinary Research, 13(1), 47–51.McEwen, S.A., Collignon, P.J. (2018). Antimicrobial resistance: A one health perspective. Chabter in a book: Antimicrobial resistance in bacteria from livestock and companion animals. ASM Press, 2018. https://doi.org/10.1128/9781555819804.ch25McEwen, S.A., Collignon, P.J. (2018). Antimicrobial resistance: A one health perspective. Chabter in a book: Antimicrobial resistance in bacteria from livestock and companion animals. ASM Press, 2018. https://doi.org/10.1128/9781555819804.ch25Pateiro, M., Munekata, P.E., Sant'Ana, A.S., Domínguez, R., Rodríguez-Lázaro, D., Lorenzo, J.M. (2021). Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products. International Journal of Food Microbiology, 337, Article 108966. https://doi.org/10.1016/j.ijfoodmicro.2020.108966Pateiro, M., Munekata, P.E., Sant'Ana, A.S., Domínguez, R., Rodríguez-Lázaro, D., Lorenzo, J.M. (2021). Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products. International Journal of Food Microbiology, 337, Article 108966. https://doi.org/10.1016/j.ijfoodmicro.2020.108966Garcia, S.N., Osburn, B.I., Jay-Russell, M.T. (2020). One health for food safety, food security, and sustainable food production. Frontiers in Sustainable Food Systems, 4, Article 1. https://doi.org/10.3389/fsufs.2020.00001Garcia, S.N., Osburn, B.I., Jay-Russell, M.T. (2020). One health for food safety, food security, and sustainable food production. Frontiers in Sustainable Food Systems, 4, Article 1. https://doi.org/10.3389/fsufs.2020.00001Sumalan, R.M., Alexa, E., Popescu, I., Negrea, M., Radulov, I., Obistioiu, D. et al. (2019). Exploring ecological alternatives for crop protection using Coriandrum sativum essential oil. Molecules, 24(11), Article 2040. https://doi.org/10.3390/molecules24112040Sumalan, R.M., Alexa, E., Popescu, I., Negrea, M., Radulov, I., Obistioiu, D. et al. (2019). Exploring ecological alternatives for crop protection using Coriandrum sativum essential oil. Molecules, 24(11), Article 2040. https://doi.org/10.3390/molecules24112040McAusland, L., Lim, M.-T., Morris, D.E., Smith-Herman, H.L., Mohammed, U., Hayes-Gill, B.R. et al. (2020). Growth spectrum complexity dictates aromatic intensity in coriander (Coriandrum sativum L.). Frontiers in Plant Science, 11, Article 462. https://doi.org/10.3389/fpls.2020.00462McAusland, L., Lim, M.-T., Morris, D.E., Smith-Herman, H.L., Mohammed, U., Hayes-Gill, B.R. et al. (2020). Growth spectrum complexity dictates aromatic intensity in coriander (Coriandrum sativum L.). Frontiers in Plant Science, 11, Article 462. https://doi.org/10.3389/fpls.2020.00462Stephen, C., Stemshorn, B. (2016). Leadership, governance and partnerships are essential One Health competencies. One Health, 2, 161–163. https://doi.org/10.1016/j.onehlt.2016.10.002Stephen, C., Stemshorn, B. (2016). Leadership, governance and partnerships are essential One Health competencies. One Health, 2, 161–163. https://doi.org/10.1016/j.onehlt.2016.10.002Bota, V., Sumalan, R.M., Obistioiu, D., Negrea, M., Cocan, I., Popescu, I. et al. (2022). Study on the sustainability potential of thyme, oregano, and coriander essential oils used as vapours for antifungal protection of wheat and wheat products. Sustainability, 14(7), Article 4298. https://doi.org/10.3390/su14074298Bota, V., Sumalan, R.M., Obistioiu, D., Negrea, M., Cocan, I., Popescu, I. et al. (2022). Study on the sustainability potential of thyme, oregano, and coriander essential oils used as vapours for antifungal protection of wheat and wheat products. Sustainability, 14(7), Article 4298. https://doi.org/10.3390/su14074298Pinto, L., Tapia-Rodríguez, M.R., Baruzzi, F., Ayala-Zavala, J.F. (2023). Plant antimicrobials for food quality and safety: Recent views and future challenges. Foods, 12(12), Article 2315. https://doi.org/10.3390/foods12122315Pinto, L., Tapia-Rodríguez, M.R., Baruzzi, F., Ayala-Zavala, J.F. (2023). Plant antimicrobials for food quality and safety: Recent views and future challenges. Foods, 12(12), Article 2315. https://doi.org/10.3390/foods12122315Munteanu, B.S., Vasile, C. (2021). Encapsulation of natural bioactive compounds by electrospinning — Applications in food storage and safety. Polymers, 13(21), Article 3771. https://doi.org/10.3390/polym13213771Munteanu, B.S., Vasile, C. (2021). Encapsulation of natural bioactive compounds by electrospinning — Applications in food storage and safety. Polymers, 13(21), Article 3771. https://doi.org/10.3390/polym13213771Casetti, F., Bartelke, S., Biehler, K., Augustin, M., Schempp, C., Frank, U. (2012). Antimicrobial activity against bacteria with dermatological relevance and skin tolerance of the essential oil from Coriandrum sativum L. fruits. Phytotherapy research, 26(3), 420–424. https://doi.org/10.1002/ptr.3571Casetti, F., Bartelke, S., Biehler, K., Augustin, M., Schempp, C., Frank, U. (2012). Antimicrobial activity against bacteria with dermatological relevance and skin tolerance of the essential oil from Coriandrum sativum L. fruits. Phytotherapy research, 26(3), 420–424. https://doi.org/10.1002/ptr.3571

The authors declare that there are no conflicts of interest present.