As canbe seen inFig. 2A, in the presence of each additive, the level of inactivation of Salmonella Senftenberg 775 W achieved by PEF + heat surpassed the addition of PEF and heat acting separately, therefore suggesting that PEF + heat also acted synergistically in the presence of EOs or ICs. Furthermore, the calculated difference between the level of inactivation of PEF+heat and the sum of both hurdles did not differ among additives (p N 0.05). On the other hand, this difference varied for L. monocytogenes (Fig. 2B).