ABSTRACT
Microbial contamination could increase the disease risk and further aect the quality of food products (Wanchaitanawong et al., 2005). In recent years, some natural anti-microbial agents, such as essential oils, have been investigated by other researchers (Schelz et al., 2006). Essential oils have been regarded as the potential alternatives for conventional antimicrobial agents due to their antimicrobial property (Singh et al., 2002). Investigation on the antimicrobial activity of essential oils against food-related microorganisms has been reported recently (Deriu et al., 2008).
