Essential oils from spices can effectively inhibit the growth of microorganisms and delay food spoilage; however, the antimicrobial activities of spice oils are often affected by food ingredients, during in vivo application. In this study, minimum inhibitory concentration (MIC) and diameter of inhibition zone (DIZ) were used as the indices. Cinnamon, clove, garlic, ginger, thyme, sage, rosemary, mustard, and oregano oil were used as the study objects, and cinnamon oil was found to have the strongest antibacterial activity against Escherichia coli and Staphylococcus aureus. The corresponding MIC values were 250 μL/L and 500 μL/L, respectively; the corresponding DIZ values were 31.8 ± 1.7 mm and 30.5 ± 0.5 mm, respectively. The modified Gompertz model for bacterial growth was employed to study the effects of cinnamon oil on the lag phase (λ) and the maximum specific growth rate (μmax) of the two test bacteria in the protein- and carbohydrate-based model foods.. The results showed that proteins and carbohydrates exhibited a strengthening effect on the antibacterial activity of cinnamon oil. At 1/4 MIC of cinnamon oil, the lag phases of E. coli were increased by 1.76 fold and 2.51 fold in beef broth and potato broth compared to that in Luria-Bertani broth, respectively. In the same models, the growth of S. aureus was completely inhibited. The above results suggest that cinnamon oil has the potential to be widely applied in foods containing a high level of protein or carbohydrate.