What spices besides salt prevent food spoilage?

These spices have antimicrobial activity (with their active compounds):

• Cloves (eugenol)
• Cinnamon (cinnamic aldehyde and eugenol)
• Mustard (isothiocyanate)
• Sage (eugenol and thymol)
• Oregano (isothymol and thymol)
• Rosemary
• Allspice

The problem with these spices is that in order to have an effect at stopping bacterial growth, they need to be in high concentrations in the food. But at these high concentrations, they will overpower the other flavors in the food.