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The volatile oils of black pepper Piper nigrum L. (Piperaceae), clove Syzygium aromaticum (L.) Merr. & Perry (Myrtaceae), geranium Pelargonium graveolens L'Herit (Geraniaceae), nutmeg Myristica fragrans Houtt. (Myristicaceae), oregano [Origanum vulgare ssp. hirtum (Link) Letsw. (Lamiaceae) and thyme Thymus vulgaris L. (Lamiaceae) were assessed for antibacterial activity against 25 different genera of bacteria. These included animal and plant pathogens, food poisoning and spoilage bacteria. The volatile oils exhibited considerable inhibitory effects against all the organisms under test while their major components demonstrated various degrees of growth inhibition.
Dorman et al. (Tue,) studied this question.