Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite

►26 chemical compounds were identified in the EO fraction, and the major constituents were thymol p-cymene, linalool and carvacrol. ►The minimum inhibitory concentration (MIC), of the EO on C. perfringens was 1.56%. ►Transmission electron microscopy revealed structural damage and cell lysis of C. perfringens caused by EO treatment. ►A synergistic effect between NaNO2 and EO on C. perfringens was observed. ►The potential combined use of savory EO and minimal amounts of NaNO2 to control C. perfringens in mortadella appear to be a alternative feasible.