Keywords: اجزای اسانس; Essential oil components; Ohmic heating; Combination treatment; Synergistic effect; Salsa; Foodborne pathogen; Carvone (PubChem CID: 16724); Eugenol (PubChem CID: 3314); Thymol (PubChem CID: 6989); Citral (PubChem CID: 638011);