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Combining these substances has shown synergistic effects against foodborne pathogens and has also demonstrated promising results in previous applications on fermented meat products. This study evaluated the antibacterial potential of Spanish thyme (Thymus spp.) and chestnut (Castanea sativa) honeys, enriched with 10% ethanolic extract of propolis, against two major foodborne pathogens: Listeria monocytogenes and Clostridium perfringens. Methods: Antibacterial activity was assessed using broth microdilution assays and colony-forming unit (CFU) counts. The phenolic composition of the most active samples was characterized by LC-MS-Q\/TOF and UPLC-PDA to identify and quantify the bioactive compounds. Results: All samples exhibited differential responses depending on the pathogen, with C. perfringens being the most susceptible. Propolis addition significantly enhanced the bactericidal response of honey against L. monocytogenes and C. perfringens (p &lt; 0.05). This effect correlated with higher levels of antimicrobial phenolic compounds, particularly cinnamic acid derivatives, pinobanksin-3-O-hexanoside, sakuranetin, quercetin, and quercetin-3,7-dimethyl ether. Conclusions: These findings support the synergistic antibacterial potential of honey-propolis combinations, highlighting their application as natural preservatives for reducing the risk of foodborne diseases, as well as bioactive ingredients in nutraceutical formulations with antibacterial properties and additional health benefits.<\/jats:p>","DOI":"10.3390\/ph18070988","type":"journal-article","created":{"date-parts":[[2025,7,2]],"date-time":"2025-07-02T07:55:43Z","timestamp":1751442943000},"page":"988","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Natural Honey-Propolis Combinations with Health-Promoting Potential: Antibacterial Activity Against Foodborne Pathogens"],"prefix":"10.3390","volume":"18","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5828-2587","authenticated-orcid":false,"given":"Vanesa","family":"S\u00e1nchez-Mart\u00edn","sequence":"first","affiliation":[{"name":"Instituto de Investigaci\u00f3n en Ciencias de la Alimentaci\u00f3n, Consejo Superior de Investigaciones Cient\u00edficas (CSIC)-Universidad Aut\u00f3noma de Madrid (UAM), 28049 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marta B.","family":"L\u00f3pez-Parra","sequence":"additional","affiliation":[{"name":"Instituto de Investigaci\u00f3n en Ciencias de la Alimentaci\u00f3n, Consejo Superior de Investigaciones Cient\u00edficas (CSIC)-Universidad Aut\u00f3noma de Madrid (UAM), 28049 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3246-7919","authenticated-orcid":false,"given":"Amaia","family":"Iriondo-DeHond","sequence":"additional","affiliation":[{"name":"Instituto de Investigaci\u00f3n en Ciencias de la Alimentaci\u00f3n, Consejo Superior de Investigaciones Cient\u00edficas (CSIC)-Universidad Aut\u00f3noma de Madrid (UAM), 28049 Madrid, Spain"},{"name":"Departamento de Nutrici\u00f3n y Ciencia de los Alimentos, Secci\u00f3n Departamental de Nutrici\u00f3n y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0067-0691","authenticated-orcid":false,"given":"Aneta","family":"Wojdy\u0142o","sequence":"additional","affiliation":[{"name":"Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Faculty of Biotechnology and Food Science, Wroc\u0142aw University of Environmental and Life Sciences, Che\u0142mo\u0144skiego 37, 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8212-7894","authenticated-orcid":false,"given":"Anna","family":"Michalska-Ciechanowska","sequence":"additional","affiliation":[{"name":"Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Faculty of Biotechnology and Food Science, Wroc\u0142aw University of Environmental and Life Sciences, Che\u0142mo\u0144skiego 37, 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6656-1113","authenticated-orcid":false,"given":"Ana I.","family":"Haza","sequence":"additional","affiliation":[{"name":"Departamento de Nutrici\u00f3n y Ciencia de los Alimentos, Secci\u00f3n Departamental de Nutrici\u00f3n y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Paloma","family":"Morales","sequence":"additional","affiliation":[{"name":"Departamento de Nutrici\u00f3n y Ciencia de los Alimentos, Secci\u00f3n Departamental de Nutrici\u00f3n y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6309-5383","authenticated-orcid":false,"given":"Mar\u00eda Dolores","family":"del Castillo","sequence":"additional","affiliation":[{"name":"Instituto de Investigaci\u00f3n en Ciencias de la Alimentaci\u00f3n, Consejo Superior de Investigaciones Cient\u00edficas (CSIC)-Universidad Aut\u00f3noma de Madrid (UAM), 28049 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,7,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Cornara, L., Biagi, M., Xiao, J., and Burlando, B. 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