The objective of this study is to compare the antibacterial activity of the essential oil from bark of two cinnamon species, Cinnamomum zeylanicum and Cinnamomum cassia and their chemical constituents in order to develop an effective and economic food spoilage resistant spray. Their antibacterial activity is tested against food spoilage bacteria Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus. Escherichia coli is a food spoilage and water borne pathogen. Efficacy of the essential oil of Cinnamomum species was compared using Disc Diffusion method and MIC [1, 2] was calculated. Gentamycin, an anitibiotic, is used as a positive control. All three spoilage bacteria were found to be sensitive towards the essential oil of Cinnamomum species. However, the essential oil of Cinnamomum cassia was found to have more effective antimicrobial activity showing its maximum efficacy for E. coli.
