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The cheese samples were exposed to different levels of GAP (0, 2, and 5\u2009min) and ZEO (0 and 100\u2009ppm) and stored at 4\u00b0C for 60\u2009days. The extraction yield of ZEO based on dry weight was 1.66%. Carvacrol (33.85%) was the most important compound in ZEO. During the storage period,\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>E. coli<\/jats:italic>\n                    <\/jats:styled-content>\n                    and\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>L. monocytogenes<\/jats:italic>\n                    <\/jats:styled-content>\n                    counts increased in all samples. However, the most effective inhibition of\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>E. coli<\/jats:italic>\n                    <\/jats:styled-content>\n                    and\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>L. monocytogenes<\/jats:italic>\n                    <\/jats:styled-content>\n                    was observed in samples treated with 100\u2009ppm ZEO combined with 2\u2009min of GAP, and 100\u2009ppm ZEO combined with 5\u2009min of GAP, respectively, resulting in increases of only 1.35 and 1.8 log CFU\/g over the storage period. In terms of the growth inhibition percentage of\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>A. flavus<\/jats:italic>\n                    <\/jats:styled-content>\n                    , the lowest inhibition was detected in the presence of essential oil alone, while the highest inhibitory effect resulted from 5\u2009min of plasma treatment combined with essential oil. GAP treatment also reduced the pH value of the cheese while increasing thiobarbituric acid reactive substances (TBARS). The control sample showed the lowest pH and the highest TBARS during storage. The highest overall acceptance sensory properties score was observed in cheese samples treated with 2\u2009min of GAP and 100\u2009ppm ZEO. According to the results of microbial, chemical, and sensory tests, Iranian white cheese samples treated with 2\u2009min of GAP and 100\u2009ppm ZEO can be used as a novel technique for sterilization and extending the shelf life of white cheese.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.70320","type":"journal-article","created":{"date-parts":[[2025,6,13]],"date-time":"2025-06-13T00:34:43Z","timestamp":1749774883000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Simultaneous Study of the Combined Effect of Gliding Arc Plasma and\n                    <i>Zataria multiflora<\/i>\n                    Essential Oil on Pathogens Inactivation and Quality Changes in Sliced Iranian White Cheese"],"prefix":"10.1002","volume":"13","author":[{"given":"Mahdieh","family":"Raoofi Asl Soofiani","sequence":"first","affiliation":[{"name":"Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine, 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