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Due to its intrinsic characteristics, fish meat is highly susceptible to microbiological spoilage. <jats:italic>Pseudomonas<\/jats:italic> and <jats:italic>Shewanella<\/jats:italic> are the primary and secondary occurring microbiota during storage of fish meat, with significant contribution to spoilage with the formation of hydrolytic enzymes (lipases and proteases).<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>With <jats:italic>in vitro<\/jats:italic> testing, we show that rosemary extract (Inolens4), buffered vinegar and their combination (SyneROX) exhibit antimicrobial effects against <jats:italic>P. fragi<\/jats:italic>, <jats:italic>P. psychrophila<\/jats:italic>, <jats:italic>S. putrefaciens<\/jats:italic> and <jats:italic>S. xiaemensis<\/jats:italic> at concentrations of 3.13 and 1.56\u2009mg\u2009mL<jats:sup>\u22121<\/jats:sup>. The combination was the most effective in inhibiting growth of selected bacteria in food model, and production of lipases and proteases during 9\u2009days at 5 \u00b0C. <jats:italic>In situ<\/jats:italic> testing of antimicrobial dip treatment of carp meat determined that aerobic mesophilic, total psychrotrophic, <jats:italic>Pseudomonas<\/jats:italic> and hydrogen sulfide producer counts were reduced in all treatments, with the most prominent influence being shown by the combination and buffered vinegar.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSIONS<\/jats:title><jats:p>Our study highlights the importance of a multilevel assessment of the antimicrobial potential of biopreservatives under conditions comparable to those of the selected food. Investigation with bacteria and food model provided coherent and consistent data for the evaluation of the antimicrobial potential for carp meat. Combination of buffered vinegar (as active antimicrobial) and rosemary extract, with well\u2010known and researched antioxidant properties but low <jats:italic>in situ<\/jats:italic> antimicrobial activity, represents a good potential for combined effect in preservation of fish meat. \u00a9 2020 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.10273","type":"journal-article","created":{"date-parts":[[2020,1,21]],"date-time":"2020-01-21T05:07:02Z","timestamp":1579583222000},"page":"2305-2312","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["Combination of rosemary extract and buffered vinegar inhibits <scp><i>Pseudomonas<\/i><\/scp> and <scp><i>Shewanella<\/i><\/scp> growth in common carp (<scp><i>Cyprinus carpio<\/i><\/scp>)"],"prefix":"10.1002","volume":"100","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2414-3618","authenticated-orcid":false,"given":"Meta","family":"Sterni\u0161a","sequence":"first","affiliation":[{"name":"Biotechnical Faculty, Department of Food Science and Technology University of Ljubljana  Ljubljana Slovenia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chiara","family":"Purgatorio","sequence":"additional","affiliation":[{"name":"Biotechnical Faculty, Department of Food Science and Technology University of Ljubljana  Ljubljana Slovenia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antonello","family":"Paparella","sequence":"additional","affiliation":[{"name":"Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo  Teramo Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jan","family":"Mraz","sequence":"additional","affiliation":[{"name":"Faculty of Fisheries and Protection of Waters South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, University of South Bohemia in \u010ceske Bud\u011bjovice  \u010ceske Bud\u011bjovice Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sonja","family":"Smole Mo\u017eina","sequence":"additional","affiliation":[{"name":"Biotechnical Faculty, Department of Food Science and Technology University of Ljubljana  Ljubljana Slovenia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,2,6]]},"reference":[{"key":"e_1_2_7_2_1","volume-title":"FAO Yearbook: Fishery and Aquaculture Statistics","author":"Food and Agriculture Organization of the United Nations (FAO)","year":"2016"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/0168-1605(96)01134-8"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2015.08.003"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1093\/femsle\/fnu029"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.9703"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-53.4.341"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2013.11.003"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2017.07.022"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2010.02.003"},{"key":"e_1_2_7_11_1","unstructured":"US Food and Drug Administration(FDA) Code of Federal Regulations 21CFR182.20. 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