Cinnamon essential oil synergizes with sodium hypochlorite to suppress VBNC formation in Escherichia coli O157:H7 by modulating the temporal expression of arcA/relA-associated stress regulators

Food Microbiology · Published 2026-07-28 · DOI 10.1016/j.fm.2026.105256

Authors (10)

Haoqing Zhao, Zongwei Bai, Jingfeng Zhang, Yamei Chen, Huiting Huang, Xiaoxuan Wang, Jiawen Sun, Lei Shi, Xiaoli Xu, Lichao Zhao

Abstract

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Publication details

Year

2026

Citation

Zhao, H., Bai, Z., Zhang, J., et al. (2026). Cinnamon essential oil synergizes with sodium hypochlorite to suppress VBNC formation in Escherichia coli O157:H7 by modulating the temporal expression of arcA/relA-associated stress regulators. Food Microbiology. https://doi.org/10.1016/j.fm.2026.105256

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