Antioxidant Phytochemicals and Microbial Stress Physiology: Implications for Food Safety and Infection Control

Oxidative stress is a fundamental determinant of microbial survival, adaptation, and pathogenicity across food systems and host-associated environments. Microorganisms encounter reactive oxygen species (ROS) during food processing, preservation, storage, and host immune responses, necessitating highly coordinated stress response mechanisms. These responses not only influence microbial persistence and resistance but also modulate virulence, biofilm formation, and metabolic activity. In parallel, plant-derived antioxidant phytochemicals are increasingly explored as natural alternatives to synthetic preservatives and antimicrobial agents in food systems. These compounds exhibit redox-modulating properties that can disrupt microbial homeostasis yet may also trigger adaptive stress responses that enhance microbial resilience under certain conditions. This dual role underscores the importance of mechanistic investigations into how phytochemicals influence microbial physiology, particularly within complex food matrices and real-world applications. Furthermore, the safe and effective use of phytochemicals requires an integrated understanding of their toxicological thresholds, stability, bioavailability, and interactions with microbial communities. Bridging microbial stress physiology with toxicological and pharmacological insights is therefore essential to advance their application in food safety and infection control.Microbial oxidative stress responses play a critical role in determining the survival, persistence, and pathogenicity of microorganisms in food systems and host environments. However, significant gaps remain in understanding how antioxidant phytochemicals widely proposed as natural preservatives and antimicrobial agents modulate microbial redox balance, stress adaptation, and virulence. Limited mechanistic insight, and insufficient integration of toxicological and food system–relevant data currently hinder their safe and effective application.This Research Topic aims to address these challenges by advancing a mechanistic and translational understanding of phytochemical–microbe interactions under oxidative stress conditions. It will bring together studies employing advanced molecular, biochemical, and systems-level approaches to elucidate microbial responses and adaptive strategies. Additionally, it seeks to promote research on dose optimization, safety evaluation, and real-world applicability in food matrices and infection control settings. By integrating microbial physiology with food safety and toxicological perspectives, this Topic will help establish evidence-based frameworks for leveraging antioxidant phytochemicals as sustainable tools in food preservation and antimicrobial strategies.This Research Topic aims to provide a comprehensive platform for advancing knowledge at the intersection of microbial stress physiology, food microbiology, and natural product science. Specifically, it seeks to:• Elucidate the molecular and cellular mechanisms by which antioxidant phytochemicals influence microbial oxidative stress pathways, including ROS generation, detoxification systems, and redox signaling networks.• Investigate microbial adaptive responses to phytochemical exposure, including stress tolerance, cross-protection, and evolutionary adaptation in food-relevant microorganisms.• Examine the impact of phytochemicals on microbial behavior in food systems, including effects on growth kinetics, biofilm formation, spoilage potential, and pathogen survival.• Evaluate the role of antioxidant compounds in food preservation strategies, including their integration into packaging systems, processing technologies, and natural preservative formulations.• Explore synergistic or antagonistic interactions between phytochemicals and conventional antimicrobial approaches, such as antibiotics, bacteriocins, or biocontrol agents.• Incorporate toxicological and safety assessments, including dose-response relationships, cytotoxicity, and potential unintended impacts on beneficial microbiota or food quality. Topic editors: Johnson O Oladele, Ebenezer Idowu Olatunbosun Ajayi Source: https://www.frontiersin.org/research-topics/80330/antioxidant-phytochemicals-and-microbial-stress-physiology-implications-for-food-safety-and-infection-control