Essential oils from spices can effectively inhibit the growth of microorganisms and delay food spoilage; however, the antimicrobial activities of spice oils are often affected by food ingredients, during in vivo application. In this study, minimum inhibitory concentration(MIC) and diameter of inhibition zone(DIZ) were used as the indices. Cinnamon, clove, garlic, ginger, thyme, sage, rosemary, mustard, and oregano oil were used as the study objects, and cinnamon oil was found to have the strongest antibacte...
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