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Aims: The aim of the study was to investigate the combined antimicrobial action of the plant-derived volatile carvacrol and high hydrostatic pressure (HHP). Methods and Results: Combined treatments of carvacrol and HHP have been studied at different temperatures, using exponentially growing cells of Listeria monocytogenes, and showed a synergistic action. The antimicrobial effects were higher at 1°C than at 8 or 20°C. Furthermore, addition of carvacrol to cells exposed to sublethal HHP treatment caused similar reductions in viable numbers as simultaneous treatment with carvacrol and HHP. Synergism was also observed between carvacrol and HHP in semi-skimmed milk that was artificially contaminated with L. monocytogenes. Conclusions: Carvacrol and HHP act synergistically and the antimicrobial effects of the combined treatment are greater at lower temperatures. Significance and Impact of the Study: The study demonstrates the synergistic antimicrobial effect of essential oils in combination with HHP and indicates the potential of these combined treatments in food processing. [ABSTRACT FROM AUTHOR]

Assesses the combined action of plant-derived volatile S-carvone and mild heat treatment on the food-borne pathogen Listeria monocytogenes. Effect of S-carvone on the growth of L. monocytogenes; Antibacterial activity of S-carvone; Role of oil compounds in minimally processed food.

Examines the role of antibiosis in the direct interaction during antagonism of Paenibacillus polymyxa towards Fusarium oxysporum. Formation of cluster of non-motile cells; Inhibition of F. oxysporum in cell-free filtrates; Recovery of fungal growth.