The present study evaluated the antimicrobial activity of phenolics through 60 h of incubation, while previous studies established MICs for 24 h incubation periods. It has been found that some of the sensitive pathogens (S. paratyphi and E. coli O157:H7) recover and become resistant with extended incubation. Adaptation of these bacteria may lead to resistance to the phenolics that may be caused by gene manipulation which may interfere with long term storage of foods. These findings provide evidence for the high potential success of natural PCs in food safety for extended storage time (shelf life).