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Highly enhanced bactericidal effects of medium chain fatty acids (caprylic, capric, and lauric acid) combined with edible plant essential oils (carvacrol, eugenol, β-resorcylic acid, trans -cinnamaldehyde, thymol, and vanillin) against Escherichia coli O157:H7

Antimicrobial PackagingMedicineFoodborne PathogensLauric AcidEscherichia Coli O157MicrobiologyAntimicrobial CompoundFood PreservativesAntimicrobial ResistanceFood SafetyBactericidal EffectsHealth Sciences