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(2) Methods: Oregano (ORE; Origanum vulgare), thyme (THY; Thymus vulgaris), and lemongrass (LG; Cymbopogon citratus) and their blends were evaluated concerning minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for Salmonella enterica serotype Enteritidis, Escherichia coli and Staphylococcus aureus. (3) Results: THY combined with ORE or LG were the most promising EO formulations in inhibiting and killing each bacterium separately. Regarding the simultaneous effect, the optimal proportion for maximum inhibition was composed of 75% ORE, 15% THY, and 10% LG, while for maximum inactivation was 50% ORE, 40% THY, and 10% LG. (4) Conclusion: The multiresponse optimization allowed identifying an EO blend to simultaneously control three potential foodborne pathogens. This first report could be a helpful natural and green alternative for the industry to produce safer food products and mitigate public health risks.<\/jats:p>","DOI":"10.3390\/antibiotics11111572","type":"journal-article","created":{"date-parts":[[2022,11,8]],"date-time":"2022-11-08T07:00:42Z","timestamp":1667890842000},"page":"1572","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["An Optimization of Oregano, Thyme, and Lemongrass Essential Oil Blend to Simultaneous Inactivation of Relevant Foodborne Pathogens by Simplex\u2013Centroid Mixture Design"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2523-4095","authenticated-orcid":false,"given":"Luiz","family":"Torres Neto","sequence":"first","affiliation":[{"name":"Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Cidade Universit\u00e1ria, Rio de Janeiro 21941-598, RJ, Brazil"},{"name":"Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universit\u00e1ria, Rio de Janeiro 21941-909, RJ, Brazil"},{"name":"Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universit\u00e1ria, Rio de Janeiro 21941-909, RJ, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6928-1347","authenticated-orcid":false,"given":"Maria","family":"Monteiro","sequence":"additional","affiliation":[{"name":"Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Cidade Universit\u00e1ria, Rio de Janeiro 21941-598, RJ, Brazil"},{"name":"Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universit\u00e1ria, Rio de Janeiro 21941-909, RJ, Brazil"},{"name":"Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universit\u00e1ria, Rio de Janeiro 21941-909, RJ, Brazil"},{"name":"Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niter\u00f3i 24220-000, RJ, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0189-9017","authenticated-orcid":false,"given":"Maxsueli","family":"Machado","sequence":"additional","affiliation":[{"name":"Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Cidade Universit\u00e1ria, Rio de Janeiro 21941-598, RJ, Brazil"},{"name":"Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universit\u00e1ria, Rio de Janeiro 21941-909, RJ, Brazil"},{"name":"Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universit\u00e1ria, Rio de Janeiro 21941-909, RJ, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8394-3431","authenticated-orcid":false,"given":"Diego","family":"Galvan","sequence":"additional","affiliation":[{"name":"Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Cidade Universit\u00e1ria, Rio de Janeiro 21941-598, RJ, Brazil"},{"name":"Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universit\u00e1ria, Rio de Janeiro 21941-909, RJ, Brazil"},{"name":"Institute of Chemistry, Federal University of Mato Grosso do Sul (UFMS), Campo Grande 79070-900, MS, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6133-5080","authenticated-orcid":false,"given":"Carlos","family":"Conte Junior","sequence":"additional","affiliation":[{"name":"Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Cidade Universit\u00e1ria, Rio de Janeiro 21941-598, RJ, Brazil"},{"name":"Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universit\u00e1ria, Rio de Janeiro 21941-909, RJ, Brazil"},{"name":"Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universit\u00e1ria, Rio de Janeiro 21941-909, RJ, Brazil"},{"name":"Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niter\u00f3i 24220-000, RJ, Brazil"},{"name":"Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040-900, RJ, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,11,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"108966","DOI":"10.1016\/j.ijfoodmicro.2020.108966","article-title":"Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products","volume":"337","author":"Pateiro","year":"2021","journal-title":"Int. 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