1 The effect of cinnamon, oregano and thyme essential oils in marinade on 1 the microbial shelf life of fish and meat products 2 Van Haute S. a , Raes K. a , Van der Meeren P. b , Sampers I. a,1 3 a Laboratory of Food Microbiology and Biotechnology, Department of Industrial Biological 4 Sciences, Faculty of Bioscience Engineering, Ghent University Campus Kortrijk, Graaf Karel 5 de Goedelaan 5, 8500 Kortrijk, Belgium 6 b Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent 7 University, Coupure Links 653, 9000 Ghent, Belgium 8 1 Corresponding author. Mailing address: Laboratory of Food Microbiology and 9 Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience 10 Engineering, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, 11 Belgium. Phone: +32 56 24 12 11. Fax: +32 56 24 12 24. Electronic mail address: 12 imca.sampers@ugent.be 13 14