This technology is an antimicrobial food composition that incorporates trace amounts of essential oils—specifically carvacrol, thymol, or both—into soy sauce. It is designed to inhibit various foodborne pathogens by treating food for a short duration at temperatures ranging from refrigeration to body temperature.
While soy sauce was traditionally considered to have preservative effects due to its salt content and acidity, it is often insufficient at controlling harmful bacteria, showing almost no antimicrobial activity at recommended refrigeration temperatures. Natural essential oil preservatives typically require high concentrations to be effective, which increases costs and creates a strong, distinct aroma that consumers often find unappealing.
By combining soy sauce with essential oils, this technology achieves high antimicrobial efficacy against a wide range of pathogens—including E. coli O157:H7, Salmonella, Listeria, and Staphylococcus aureus—while keeping the essential oil concentration low enough to be virtually undetectable. The composition can also be provided as a standalone antimicrobial agent. It is suitable for meat marinating, soy-based sauce production, and seafood or salad dressings, allowing for improved microbial safety in refrigerated foods simply by adding a soaking step without altering existing production processes.
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