The use of (+)-limonene in the design of food preservation processes requires a proper understanding of its mechanism of inactivation and of the influence of environmental factors that might affect it. (+)-Limonene belongs to the cyclic monoterpene hydrocarbon family, which are considered to accumulate in the microbial plasma membrane and thus cause a loss of membrane integrity and dissipation of the proton motive force [15]. Previous studies on the inactivation of E. coli by other terpenes and terpenoids (such as carvacrol or citral) have demonstrated the occurrence of sub-lethal injury in the outer and cytoplasmic membranes [13,14], pointing out the membrane disruption as a mechanism of inactivation by these compounds. However, the precise targets of terpenes and terpenoids are not yet completely understood.