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Orange essential oils can inhibit the activity of salmonella.

Various citrus essential oils will function as a natural preservative by inhibiting the activity of fungi and bacteria. Researchers exposed 11 different strains of salmonella to seven different orange essential oils.

The most effective essential oil was orange essence terpenes. The researchers examined the chemical makeup of the essential oils. They found that d-limonene composed 94 percent of the oils, with myrcene composing another 3 percent.

Researchers found that oils from grapefruit, orange, lemon and mandarin all inhibited the activity of the common food molds. Citrus essential oils might be considered suitable alternatives to chemical additives for use in the food industry. Food manufacturers have been looking for alternatives to synthetic preservatives.