Combined antimicrobial effect of essential oils and bacteriocins against foodborne pathogens and food spoilage bacteria

► Synergic inhibition effect of essential oils (EOs) and bacteriocins on food pathogens ► MT104b and MT162b are bacteriocins produced from new isolated Enterococcus faecium. ► Nisin plus Origanum vulgare EO caused a synergistic effect against L. monocytogenes. ► Pediocin plus Satureja montagna EO caused a synergistic effect on E. coli O157: H7. ► MT 104b plus Cinnamon cassia EO induced an additive effect on S. aureus.