Microorganism caused food contaminations occurred widely in all aspects of food processing. Escherichia coli and Staphylococcus aureus are typical of Gram-negative and Gram-positive bacteria, which have the characteristics of extensive pollution routes, rapid growth, and reproduction, high infection rate, that have seriously threatened public health security. CDC reported that food-borne infections caused by Staphylococcus aureus are secondary compared to Escherichia coli, which means 20%-25% of bacterial food poisoning incidents are caused by S. aureus in China (Shangguan et al., 2015).Adding preservatives into food is one of the general methods to control S. aureus and E. coli in food processing. The chemical preservatives commercially used in food processing include benzoic acid, sorbic acid, dehydroacetic acid, ethylparaben, propylparaben, etc. Yet, studies have found that many chemical preservatives are genotoxic to human peripheral blood lymphocytes, and they are risky of forming mutagenic compounds, which will adversely affect human health (Alirezalu et al., 2020;Falleh et al., 2020;Yuzbasioglu et al., 2013). Therefore, it is particularly important to conduct research on natural antibacterial agents such as chitosan, essential oils (EOs), and antimicrobial peptides.EOs are extracted from different parts of plants, including leaves, buds, flowers, roots, and seeds by different methods (Nikmaram
