Supercritical carbon dioxide extraction technique was used to extract the cinnamon and clove essential oils.The antimicrobial activity to 11 important foodborne pathogens bacteria and the minimum inhibitory concentration of cinnamon and clove essential oils and their combination(1∶1)are studied by paper filtering method,agar diffusion disc method and volatilization method.The antimicrobial activity was assessed by means of the fractional inhibitory concentration index of the mixture.The results showed that these essential oils have consideration antimicrobial activity to bacteria,yeast and mold,the fungi are the most sensitive microorganisms.Essential oils showed higher activity in the vapour phase.Pseudomonas aeruginosa was the only microorganism that was better inhibited when in direct contact.The vapours of the combination of essential oils exerted an antagonistic effect on the growth of four Gram-negative and four Gram-positive bacteria,while they wielded a synergistic effect for the inhibition of Penicillium citrinum,an additive effect for Aspergillus flavus and Aspergillus Niger.No any effect was obtained on the growth of yeast.