biostudies-literatureSojic BMinistry of Education, Science and Technological Development of the Republic of SerbiaScience Fund of Republic Serbia182https://www.ebi.ac.uk/biostudies/studies/S-EPMC9855142biostudies-literatureUnknown12(1)Essential oils (EOs) isolated from different plant materials, namely <i>Origanum majorana</i> L., <i>Satureja hortensis</i> L., and <i>Satureja montana</i> L. (OMEO, SHEO, and SMEO, respectively), were used in fresh turkey sausage processing. The chemical composition and in vitro antimicrobial potential of selected EOs and their mixture were determined. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against foodborne pathogens (<i>Escherichia coli</i>, <i>Salmonella</i> Enteritidis, and <i>Listeria monocytogenes</i>) ranged in the interval of 0.44-7.1 µL/mL. Fresh turkey sausages were produced with EOs addition and marked as follows: TOMEO-0.150 µL/g OMEO; TSHEO-0.150 µL/g SHEO; TSMEO-0.150 µL/g SMEO; TEOM-0.050 µL/g OMEO, 0.050 µL/g SHEO and 0.050 Antibiotics (Basel, Switzerland)Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages.PMC9855142451-03-68/2022-14/2002227750168Zekovic ZIkonic PKocic-Tanackov SLoncarevic IPopovic MPeulic TZupanjac MTeslic NVidakovic SPavlic BSojic BfalseAntibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages.Essential oils (EOs) isolated from different plant materials, namely <i>Origanum majorana</i> L., <i>Satureja hortensis</i> L., and <i>Satureja montana</i> L. (OMEO, SHEO, and SMEO, respectively), were used in fresh turkey sausage processing. The chemical composition and in vitro antimicrobial potential of selected EOs and their mixture were determined. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against foodborne pathogens (<i>Escherichia coli</i>, <i>Salmonella</i> Enteritidis, and <i>Listeria monocytogenes</i>) ranged in the interval of 0.44-7.1 µL/mL. Fresh turkey sausages were produced with EOs addition and marked as follows: TOMEO-0.150 µL/g OMEO; TSHEO-0.150 µL/g SHEO; TSMEO-0.150 µL/g SMEO; TEOM-0.050 µL/g OMEO, 0.050 µL/g SHEO and 0.050 2023-01-01T00:00:00Z2023 Jan2025-04-04T11:33:06.99Z2025-04-04T11:33:06.99ZS-EPMC98551423667138310.3390/antibiotics12010182