To study the inhibitory effects of thioether spices on two common food-borne pathogens--Salmonella and Vibrio parahaemolyticus， and explore the relationship between the antibacterial activity of spices and their structure. The diameter of the inhibition zone was measured by the filter paper method， and the minimum inhibitory concentration (MIC) of different spices was determined by the broth dilution method， and the growth curve was drawn using the absorbance value of the bacterial liquid at 600 nm. qRT-PCR was used to study its regulatory effect on the specific virulence gene tdh gene of Vibrio parahaemolyticus. The results show that these sulfide fragrances have different effects on the two bacteria. Among them， methyl propyl disulfide， methyl furfuryl disulfide， furfuryl isopropyl sulfide， diallyl sulfide， diallyl disulfide has an inhibitory effect on both bacteria. And diallyl disulfide has the most significant inhibitory effect. The MIC for Salmonella is 19.5 mmol/L and that for Vibrio parahaemolyticus is 4.88 mmol/L. Diallyl disulfide significantly inhibits the expression of the virulence gene tdh of Vibrio parahaemolyticus and is positively correlated with the concentration. Studies have shown that the number of sulfur atoms and allyl groups in thioether spices will promote their antibacterial effect. Among them， diallyl disulfide has the best antibacterial effect， laying a foundation for the application of thioether spices in food basis.