“…Some studies have been conducted to apply CEO as an antimicrobial ingredient in food products, including jam (Ribes, Fuentes, Talens, & Barat, ), chicken (Ahmed, Mulla, & Arfat, ), beef (Ghaderi‐Ghahfarokhi, Barzegar, Sahari, Gavlighi, & Gardini, ; Khaleque et al, ), milk product (Brnawi et al, ), and baked foods (Ju et al, ). These studies showed that the inhibition concentrations of CEO ranged from 0.02 to 0.5% depended on the type of the products, processing technology used, and targeted bacteria.…”