1The objective of this study was to evaluate the efficacy of plant essential oils (EOs) in 2 combination and to investigate the effect of food ingredients on their efficacy. The EOs 3 assessed in combination included basil, lemon balm, marjoram, oregano, rosemary, sage 4 and thyme. Combinations of EOs were initially screened against B. cereus, E. coli, L. 5 monocytogenes and P. aeruginosa using the spot-on-agar test. The influence of varying 6 concentrations of EO combinations on efficacy was also monitored using E. coli. to be a function of ingredient manipulation. Starch and oils concentrations of 5% and 10% 21 had a negative impact on the EO efficacy. On the contrary, the EOs were more effective 22 at high concentrations of protein, and at pH 5, by comparison with pH 6 or 7. This study 23 3 suggests that combinations of EOs could minimize application concentrations and 1 consequently reduce any adverse sensory impact in food. However, their application for 2 microbial control might be affected by food composition, therefore, careful selection of 3 EOs appropriate to the sensory and compositional status of the food system is required. 4This work shows that EOs might be more effective against food-borne pathogens and 5 spoilage bacteria when applied to ready to use foods containing a high protein level at 6 acidic pH, as well as lower levels of fats or carbohydrates. 7 8
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