Abstract: This paper reviewed the antimicrobial properties of four kinds of plant( garlic, scallion, ginger and onion) juice against Staphylococcus aureus and Escherichia coli. The antimicrobial properties of 4 kinds plant juice at different concentration,p H,heat treatment and compounded juice were measured by oxford cup,which compared with chemical preservatives. Results showed that the four kinds of plant juice had different bacteriostatic activities. It also pointed that they had stronger inhibitory against S.aureus than E.coli. The garlic juice had the strongest antimicrobial actions in four plant juice. The minimal inhibitory concentration(MIC) was6.25%.The MIC of green Chinese onio juice against S.aureas was 12.5%,the MIC of green Chinese onio juice against E.coli was 25%. The MIC of ginger and onion juice against S.aureus and E.coli were 50%. It had a certain effect on the antimicrobial actions of different p H,heat treatment. The results indicated that compounded plant juice had obvious inhibition on S.aureus and E.coli. Compared with chemical preservatives,the four kinds of plant juice had better antimicrobial properties or was equivalent properties.