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The present study aimed to evaluate the antimicrobial activity and the synergistic effect of the natural compounds carvacrol (CAR) and thymol (THY) against pathogens that cause foodborne illnesses. The antimicrobial activity was assessed through the Antimicrobial Sensitivity Test (AST) using the broth microdilution technique in 96-well plates. The concentration ranges evaluated were from 5000 to 10 µg.mL-1. The tested bacteria included both gram-negative and gram-positive species. The observed minimum inhibitory concentration (MIC) ranges for the components were: CAR (39 - 312 µg.mL-1), THY (39 - 1250 µg.mL-1), and the synergistic effect CAR/THY (20 - 625 µg.mL-1). The minimum bactericidal concentration (MBC) ranges were: CAR (78 - 625 µg.mL-1), THY (78 - 2500 µg.mL-1), and the synergistic effect CAR/THY (39 - 625 µg.mL-1). Enterococcus faecalis (ATCC19433) did not show sensitivity to the isolated or combined antimicrobials (>5000 µg.mL-1). Different strains of Escherichia coli and Listeria monocytogenes displayed distinct levels of sensitivity. The results demonstrated that foodborne pathogens subjected to the test containing the mixture of the two components exhibited greater sensitivity.
