Carvacrol (CV) and thymol (TM) showed the greatest synergy with soy sauce (SS).
SS containing CV and TM (< 0.0157%) killed > 7 log CFU/ml of foodborne pathogens.
At 4 °C, L. monocytogenes was slightly more resistant than the other bacteria.
High NaCl levels in SS may act synergistically with membrane attack by CV and TM.
CV and TM may improve the safety of various marinated foods.