Inactivation of non-toxigenic and toxigenic Escherichia coli O157:H7 inoculated on minimally processed tomatoes and cucumbers: Utilization of hydrosols of Lamiaceae spices as natural food sanitizers

► There are limited study about effects of spice hydrosols in fresh-cut produce sanitation. ► Oregano, summer savory and thyme hydrosols have very high carvacrol and thymol. ► Oregano showed higher activity than summer savory and thyme against Escherichia coli O157:H7. ► Two E. coli O157:H7 strains were fully removed by the hydrosol treatments. ► Lamicaeae hydrosols have the potential to be considered as natural food sanitizers.