摘要：Essential oils were obtained from 6 different spices and their antimicrobial activities were tested, directly and preparing dilutions, against 8 bacteria strains. From the results, to it was seen that thyme has the most antibacterial effect. It was also determined that antimicrobial effect is directly associated both with the bacteria species and the dilution factor of the essential oils. Therefore, it is not possible to spices directly as an antimicrobial agent with their appropriate usage level in foot processing practice. But, it has been thought that together with other substances, which exist in the composition of food and having antimicrobial activities, their cumulative and/or synergistic effects would play a role in the reduction of the addition level of the artificial preservatives.
