Keywordsessential oil; Thymus; antibacterial; antioxidant; meat homogenates; Allium sativum; Allium vineale; essential oil composition; allyl polysulfides; cluster analysis; plant-derived antimicrobial; micelles; non-O157 STEC; E. coli O157:H7; ground beef; beef safety; eugenol; essential oils; oil compounds; benzaldehydes; Mycobacterium avium subsp. paratuberculosis; Johne’s disease; Crohn’s disease; type 1 diabetes mechanism; cell membrane; AP release; Foeniculum vulgare; essential oil; trans-anethole; anise aldehyde; cytotoxicity; cluster analysis; biofumigation; Monilinia spp.; Botrytis spp.; essential oils; stone fruit; postharvest disease; apple; Botrytis cinerea; essential oils; induced resistance; priming; PR genes; essential oils; antimicrobial; antioxidant; GC-MS; essential oil; foods; preservatives
