## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Matrix**} & \multirow{2}{*}{**Treatment**} & \multicolumn{8}{c}{**D- or \(\delta\)-Values (min)**} & \multirow{2}{*}{**z-Values (\({}^{\circ}\)C)**} & \multirow{2}{*}{**Reference**} \\ \cline{3-4} \cline{6-11}  & & & **D\({}_{\text{BI}}\)** & & **D\({}_{\text{BI}}\)** & & **D\({}_{\text{BI}}\)** & & **D\({}_{\text{BI}}\)** & & **D\({}_{\text{BI}}\)** \\ \hline BHI broth supplemented with & _P. longiflora_ PEO 0.06\% & 1.75 & 1.35 & - & 0.17 & - & 2.00 \(\times\) 10\({}^{-3}\) & - & 5.20 \\ glucose and yeast extract & _P. longiflora_ FIV 0.06\% & 0.64 & 0.54 & - & 0.02 & - & 2.00 \(\times\) 10\({}^{-3}\) & - & 5.00 \\ \hline Sous-video salmon & _Origimum vulgar_ EO 1\% & - & - & 10.03 & 4.88 & 1.81 & - & - & 5.62 & [43] \\ \hline Sous-vide beef & _Sulvia officinalis_ EO 0.6\% & - & - & 21.17 & - & - & - & - & - & [72] \\ \hline Ground pork & Cinnamaldehyde 0.5\% & - & - & 3.61 & - & 0.63 & - & 0.52 & - & [73] \\ \hline \multirow{3}{*}{BHI broth} & Carvacrol 30 ug/mL & - & - & 8.17 & - & 0.67 & 0.17 & 0.07 & - & \\  & 2-Hexanal 65 ug/mL & - & - & 8.03 & - & 0.60 & 0.12 & 0.08 & - & [74] \\  & \multicolumn{2}{c}{CITAL 50 ug/mL} & - & - & 8.42 & - & 0.66 & 0.16 & 0.08 & - & \\ \hline \multirow{3}{*}{TSBYE} & Thymol & - & - & 0.25 & - & - & - & - & - & - \\  & \multicolumn{2}{c}{Carvacrol} & - & - & 0.25 & - & - & - & - & - & [75] \\  & Thymol \(\star\) Carvacrol & - & - & 0.18 & - & - & - & - & - & \\ \hline \multirow{3}{*}{PBS} & Thymol & - & - & 1.47 & - & - & - & - & - & - & [69] \\  & \multicolumn{2}{c}{Carvacrol} & - & - & 1.48 & - & - & - & - & - & [69] \\  & Thymol \(\star\) Carvacrol & - & - & 0.38 & - & - & - & - & - & - \\ \hline \multirow{3}{*}{Pineapple juice} & Mexican oriander & \multirow{3}{*}{15 ug/mL} & - & - & 5.61 & - & 0.53 & - & 0.28 & - & [76] \\  & Mexican oriander & \multirow{3}{*}{-} & \multirow{3}{*}{-} & \multirow{3}{*}{-} & \multirow{3}{*}{-} & \multirow{3}{*}{-} & \multirow{3}{*}{0.44} & \multirow{3}{*}{-} & \multirow{3}{*}{0.16} & & \\  & 60 ug/mL & & & & & & & & & \\ \hline \multirow{3}{*}{Beef marinated} & Grapeftuit seed extract & - & - & 22.17 & 6.11 & 3.69 & - & - & 7.98 & [56] \\  & \multicolumn{2}{c}{200 ppm} & & & & & & & & & \\ \hline \multirow{3}{*}{Ground Turkey} & Sodiumchloride (1\%) and & \multirow{3}{*}{-} & \multirow{3}{*}{30.40} & \multirow{3}{*}{-} & \multirow{3}{*}{5.50} & \multirow{3}{*}{-} & \multirow{3}{*}{0.90} & \multirow{3}{*}{-} & [77] \\  & green tea polyphenol & & & & & & & & & \\ \multicolumn{2}{c}{extract (1.5\%)} & & & & & & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 4: D- or \(\delta\)- and z-values of _L. monocytogenes_ using mild temperatures and essential oil reported in previous studies. Figure 2: Relationship between the \(\delta\) parameter estimated for _L. monocytogenes_ with the mild heat treatment temperature applied for the Control, PEO (Pure Oregono Essential Oil), and FIV (Fractionated Oregono Essential Oil) groups. The grey zones represent the confidence intervals of parameter estimates. The combination of lower \(\delta\)-values for the OEO treatments and similar z-values across groups suggests that _L. monocytogenes_ maintains consistent thermal sensitivity, but its susceptibility varies depending on the antimicrobial agent applied [29]. These findings support the use of OEO, especially its fractionated form, as an effective component in hurdle technology to control this pathogen. It is important to highlight that in our study, we preferred using a single _L. monocytogenes_ strain rather than a multi-strain cocktail. While this choice provides real-world relevance and ensures the strain's virulence and environmental resilience, it may not fully capture the strain-to-strain variability typically observed in foodborne pathogens. The use of cocktails comprising multiple strains is common in challenge studies to account for this diversity.