The antimicrobial activity of the essential oils of nine plant spices (savo
ry, laurel, oregano, basil, cumin, seafennel, myrtle, pickling herb, and mi
nt) were tested at three concentrations (1, 10, and 15%) and tested on vari
ous microorganisms (Salmonella typhimurium, Bacillus cereus, Staphylococcus
aureus, Enterococcus faecalis, Escherichia coli. Yersinia enterocalitica,
Saccharomyces cerevisiae, Candida rugosa, Rhizopus oryzae and Aspergillus n
iger). The results showed that the essential oils tested varied in their an
timicrobial activity. Individual or combinations of plant essential oils ma
y provide an efficacious mixture for the inactivation of pathogenic and spo
ilage microorganisms, and to achieve adequate shelf-life of foods.