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The antibacterial effect of <jats:italic>Mc<\/jats:italic>EO toward some bacteria was assessed, alone and in combination with nisin. The major components of <jats:italic>Mc<\/jats:italic>EO were \u03b1\u2010pinene, 1,8\u2010cineol, limonene, and linalool. <jats:italic>Mc<\/jats:italic>EO exhibited cytotoxicity toward HepG2 and MCF\u20107 cell lines. The microbiological data showed that Gram\u2010positive bacteria were more susceptible to <jats:italic>Mc<\/jats:italic>EO. <jats:italic>Mc<\/jats:italic>EO had a bactericidal effect against <jats:italic>L.\u00a0monocytogenes<\/jats:italic>. <jats:italic>Mc<\/jats:italic>EO is able to prevent lipid oxidation, microbial development at noncytotoxic concentrations, when used alone or in combination with nisin. It can improve sensory attributes within acceptable limits and improve the conservation of shelf life of minced beef meat during the 4\u00b0C storage period. The most potent preservative effect was obtained with the mixture: 0.8% <jats:italic>Mc<\/jats:italic>EO with 500\u00a0IU\/g of nisin. This combination may be a good alternative for the development of natural preservatives.<\/jats:p>","DOI":"10.1002\/fsn3.1497","type":"journal-article","created":{"date-parts":[[2020,3,11]],"date-time":"2020-03-11T20:34:35Z","timestamp":1583958875000},"page":"2076-2087","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["Assessing the potential and safety of <i>Myrtus communis<\/i> flower essential oils as efficient natural preservatives against <i>Listeria monocytogenes<\/i> growth in minced beef under refrigeration"],"prefix":"10.1002","volume":"8","author":[{"given":"Wissal","family":"Dhifi","sequence":"first","affiliation":[{"name":"LR17\u2010ES03 Physiopathology, Food and Biomolecules Higher Institute of Biotechnology of Sidi Thabet Biotechpole Sidi Thabet Ariana Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sabrine","family":"Jazi","sequence":"additional","affiliation":[{"name":"Faculty of Sciences of Bizerte University of Carthage Carthage Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marc","family":"El Beyrouthy","sequence":"additional","affiliation":[{"name":"Department of Agriculture and Food Engineering School of Engineering Holy Spirit University of Kaslik Jounieh Lebanon"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carmen","family":"Sadaka","sequence":"additional","affiliation":[{"name":"Faculty of Medicine American University of Beirut Beirut Lebanon"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8123-4743","authenticated-orcid":false,"given":"Wissem","family":"Mnif","sequence":"additional","affiliation":[{"name":"Department of Chemistry Faculty of Sciences and Arts in Balgarn University of Bisha Bisha Saudi Arabia"},{"name":"ISBST, BVBGR\u2010LR11ES31 Biotechpole Sidi Thabet University of Manouba Ariana Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,3,11]]},"reference":[{"key":"e_1_2_8_2_1","volume-title":"NF\u2010V01\u2010003 Hygiene and safety foods \u2013 Validation of the microbiological shelf life \u2013 Perishable and cooled foods","author":"AFNOR (Association Fran\u00e7aise de Normalisation)","year":"2004"},{"issue":"15","key":"e_1_2_8_3_1","first-page":"2322","article-title":"Antibacterial activity and composition of the essential oils of two endemic Salvia sp. 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