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The presence of L. monocytogenes is unacceptable in ground beef; therefore, it should be inactivated/ decontaminated in such meat products. In this respect, there are a great number of studies focused on reduction of the number of L. monocytogenes with essential oil applications. The utilization from antimicrobial activity of essential oils and extracts of many plant species have recently become popular for many pharmaceutical and food processing applications (11). Essential oil treatment is one of the effective methods for elimination of L. monocytogenes from food products (40). In the literature, there are a number of references highlighting the inhibitory effect of Thymus vulgaris on L. monocytogenes growth (14, 33, 36). Response surface methodology (RSM) is a useful statistical tool, allowing to improve and optimize processing conditions by finding the experimental relationship between input and output variables that are considered in an experimental design (20). Using an RSM design of experiment, it is possible to determine the relationship between the response and the independent parameters; to develop firstor secondorder mathematical models of responses as a function of the parameters studied; to map a response surface over a particular region of interest and optimize the response, and to select operating conditions to achieve target specifications or customer requirements (6, 23, 32). Like RSM, predictive microbiological models are also widely used in the modeling of food processing to eliminate the complexity of reactions and heterogeneous structure of food products. Among the predictive models used, Baranyi is known to be capable of showing a good fit for growth curves of some pathogenic bacteria, such as Bacillus spp., Brochothrix thermospacta, Clostridium spp., Escherichia coli O157:H7, Staphylococcus spp., Yersinia enterocolitica and Salmonella Typhimurium as well as Listeria monocytogenes under different conditions (2, 4, 16, 38, 45). Multiple response optimization of the effect of thyme essential oil against Listeria monocytogenes in ground meat at different times and temperatures