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Food in health and disease : scientific-professional journal of nutrition and dietetics, Vol. 15 No. 1, 2026.

Review article

FOOD SAFETY THROUGH THE LENS OF PHYTOBIOTICS

Ana Aračić Grubač ; Belje Agro-vet plus d.o.o., Kokingrad 4, Mece, 31 326 Darda, Croatia
Matija Domaćinović ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31 000 Osijek, Croatia
Danijela Samac ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31 000 Osijek, Croatia
Mario Ronta ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31 000 Osijek, Croatia
Ivana Prakatur ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31 000 Osijek, Croatia *

* Corresponding author.

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Abstract

In the field of food safety, natural plant compounds are becoming increasingly central to scientific research, and phytobiotics stand out in particular for their numerous functional properties. Phytobiotics comprise various botanical extracts and essential oils. Their importance primarily stems from their bioactive compounds. Their utilization, especially in livestock production, revealed a sequence of positive effects, including reducing pathogenic microorganisms, improving gut microbiota, and decreasing the need for anti-inflammatory drugs and antibiotics. Thus, directly and indirectly contributing to the safety of animal-derived products. Phytobiotics are emerging as an alternative to the traditional additives due to growing concerns for food safety and the need to reduce antimicrobial resistance. Their effectiveness depends on the form and type of plant material, concentration of active ingredients, method of application, and possible interaction with other food components. Simultaneously, a deficit of standardization guidelines, possible presence of contaminants, and limited regulatory clarity are challenges in their wide usage. This review provides an overview of phytobiotics and their impact on animal health, their potential in improving food safety, and the risks associated with improper use. By analyzing the available literature, emphasis is put on the need for additional research, regulatory guidelines, and ensuring quality control.

Keywords

phytobiotics; animal nutrition; food safety

Hrčak ID:

349983

URI

https://hrcak.srce.hr/349983

Publication date:

31.7.2026.

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