{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T18:07:58Z","timestamp":1791223678299,"version":"4.1.0"},"reference-count":69,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2022,12,10]],"date-time":"2022-12-10T00:00:00Z","timestamp":1670630400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Alta Profumeria S.r.l. (Durazzano, BN, Italy)"},{"name":"\u201cQuota Premiale Fondi FRA 2020\u201d"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>Foodborne diseases continue to represent an important public health issue. The control of food spoilage and pathogenic microorganisms is achieved mainly by synthetic chemicals, unfortunately associated to several undesirable aspects. The growing requirement for new and safe alternative strategies has resulted in the research of agents from natural sources with antimicrobial properties, such as essential oils (EOs). This study\u2019s purpose was to define the antibacterial profile of thyme (Thymus vulgaris) and cloves (Syzygium aromaticum) essential oils against both Gram-positive and Gram-negative important foodborne pathogenic bacteria. Gas chromatography mass spectrometry analysis was performed for EOs\u2019 chemical composition. Qualitative in vitro antimicrobial assays (i.e., agar well diffusion method and disk-volatilization method) allowed for verification of the efficacy of EOs, used individually and in binary combination and both in liquid and vapor phase, against Staphylococcus aureus and Escherichia coli food isolates. Minimal inhibitory concentrations and minimal bactericidal concentration values have been used to quantitatively measure the antibacterial activity of EOs, while the fractional inhibitory concentration index has been considered as a predictor of in vitro antibacterial synergistic effects. The microbiological tests suggest that thyme and cloves EOs, rich in bioactive compounds, are able to inhibit the growth of tested foodborne bacteria, especially in vapor phase, also with synergistic effects. Results provide evidence to consider the tested essential oils as promising sources for development of new, broad-spectrum, green food preservatives.<\/jats:p>","DOI":"10.3390\/microorganisms10122446","type":"journal-article","created":{"date-parts":[[2022,12,12]],"date-time":"2022-12-12T03:02:37Z","timestamp":1670814157000},"page":"2446","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":36,"title":["Towards Green Strategies of Food Security: Antibacterial Synergy of Essential Oils from Thymus vulgaris and Syzygium aromaticum to Inhibit Escherichia coli and Staphylococcus aureus Pathogenic Food Isolates"],"prefix":"10.3390","volume":"10","author":[{"given":"Daniela","family":"Sateriale","sequence":"first","affiliation":[{"name":"Department of Science and Technology, University of Sannio, Via F. De Sanctis Snc, 82100 Benevento, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giuseppina","family":"Forgione","sequence":"additional","affiliation":[{"name":"Department of Science and Technology, University of Sannio, Via F. De Sanctis Snc, 82100 Benevento, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giuseppa Anna","family":"De Cristofaro","sequence":"additional","affiliation":[{"name":"Department of Science and Technology, University of Sannio, Via F. De Sanctis Snc, 82100 Benevento, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Serena","family":"Facchiano","sequence":"additional","affiliation":[{"name":"Department of Science and Technology, University of Sannio, Via F. De Sanctis Snc, 82100 Benevento, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Floriana","family":"Boscaino","sequence":"additional","affiliation":[{"name":"Institute of Food Science, National Research Council (CNR-ISA), Via Roma 64, 83100 Avellino, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1704-6606","authenticated-orcid":false,"given":"Chiara","family":"Pagliuca","sequence":"additional","affiliation":[{"name":"Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Via S. Pansini 5, 80131 Naples, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4861-5085","authenticated-orcid":false,"given":"Roberta","family":"Colicchio","sequence":"additional","affiliation":[{"name":"Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Via S. Pansini 5, 80131 Naples, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Paola","family":"Salvatore","sequence":"additional","affiliation":[{"name":"Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Via S. Pansini 5, 80131 Naples, Italy"},{"name":"CEINGE-Biotecnologie Avanzate s.c.ar.l., Via G. Salvatore 486, 80145 Naples, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1784-3843","authenticated-orcid":false,"given":"Marina","family":"Paolucci","sequence":"additional","affiliation":[{"name":"Department of Science and Technology, University of Sannio, Via F. De Sanctis Snc, 82100 Benevento, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3126-5055","authenticated-orcid":false,"given":"Caterina","family":"Pagliarulo","sequence":"additional","affiliation":[{"name":"Department of Science and Technology, University of Sannio, Via F. De Sanctis Snc, 82100 Benevento, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,10]]},"reference":[{"key":"ref_1","first-page":"99","article-title":"A History of Government Regulation of Adulteration and Misbranding of Food","volume":"44","author":"Hutt","year":"1989","journal-title":"Food. Drug. Cosmet. Law J."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/j.clinmicnews.2011.02.004","article-title":"Food-Borne Illnesses","volume":"33","author":"Linscott","year":"2011","journal-title":"Clin. Microbiol. 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