The growth of pathogens such as Staphylococcus aureus ATCC 29737, Bacillus subtilis KCTC 1021 and Escherichia coli ATCC 11775 was inhibited as much as 1 to 4 log cycles in tryptic soy broth containing 1% of Schizandra chinensis extract but Salmonella tuphimrium ATCC 14028 and Vibrio parahaemolyticus ATCC 17802 were not inhibited. The essential oil of Schizandra chinensis showed stronger inhibitory activity than ethanol extract against above menioned pathogens. The growth of Listeria monocytogenes was not changed in minced pork containing 1% of Schizandra chinensis extract for 12 days at 4$^{circ}C$. The sensory quality of hamburger patty such as taste, flavor and overall accepability were not decreased by the addition of 1% Schizandra chinensis extract(p<0.05).