ABSTRACT
The application of essential oils (EOs) in modern food processing has evolved as a promising strategy to meet the growing demand of consumers for natural products without compromising food safety. However, food applications are limited due to the characteristic flavor and sometimes cause an adverse effect on sensory. Therefore, many studies have evaluated the approach of combining EOs with industrial processes over foodborne bacteria. This chapter examines the EOs combined food preservation methods that have the potential to be further optimized as effective food processing treatments to achieve food safety.
