eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2016-03-14 5 2 639 640 7203 article N. Rahimifard 1,2,3,4,5,6 Food and Drug Laboratory Research center (FDLRC),Tehran (Iran). Food and Drug Control Laboratories (FDCLs), Ministry of Health(MOH),Tehran (Iran). Immunology Department, Pasteur Institute, Tehran (Iran). Islamic Azad university,Tehran (Iran). Microbiology Department, Pharmaceutical Sciences branch, Islamic Azad University, Tehran (Iran). Microbiology Department, Faculty of Medicine, Tehran University of Medical Sciences(TUMS), Tehran (Iran). The average maximum used levels of some essential oils in food products, such as beverages, ice cream, baked goods, gelatins and puddings, and chewing gums, range from 1.4 to 500 p.p.m. So by using a dose-dependent inhibitory effect (MIC) of 4 essential oils including, Clove oil, Cinnamon oil, Thymus vulgaris, Zataria multiflora, the genotoxicity and mutagenicity in the Ames Salmonella reversion assay was studied in 2 microbial test system, with and without S9 (microsomal mutagenesis assay) for 7 dilutions of each essential oils respectively. https://www.biotech-asia.org/vol5no2/mutagenicity-and-carcinogenicity-of-4-natural-food-flavormutagenicity-and-carcinogenicity-of-4-natural-food-flavor/ Mutagenicity and carcinogenicity; natural food flavor; preservatives