Table 2B.

Some phytochemicals with antimicrobial properties.

Compound	Susceptible pathogen	Zone of inhibition	MIC (mg/ml)	MBC (mg/ml)	Reference
Cinnamon (Cinnamomum cassia) (Aqueous extract, ethanol extract, Essential oil)	L. monocytogenes	27.3–38.4	1.25–2.5	2.5	[102]
	S. aureus	24.0–44.0	2.0–2.5	2.0–5.0
	V. parahaemolyticus	11.4–20.5	1.0–5.0	1.5–5.0
	E.coli	20.0–21.5	2.5	5.0
	S. Enteritidis	19.8–23.1	2.5	5.0
	Bacillus cereus	46.5	1.25	2.5
	P. aeruginosa	12.0	5.0	10.0
	P. putida	11.0	5.0	10.0
	A. faecalis	22.2	1.25	2.5
	A. hydrophila	29.5–31.9	1.25	2.5
Epigallocatechin gallate Carnosic acid (Pure phenols/plant phenolic extracts)	C.coli, C	–	78 μg/ml	–	[97]
	jejuni		19.5 μg/ml
S. officinalis					[103]
T. capitatus	E. coli, S.	7.0–17.3	22.78	22.78–45.55
R. officinalis	enterica, P.	15.0–30.0	0.73–2.94	0.73–2.94
O. majorana	aeruginosa, B.	8.3–25.3	11.38–91.00	22.75–182.0
(Essential oil)	subtilis, S. aureus	6.0–14.0	22.50–45.0	22.50–45.0
Cardamom (Amomum subulatum) (Essential oil)	S. typhi	–	3.7–6.6	–	[104]
	S. paratyphi		4.1
	E. coli		2.83
	S. aureus		9.4
	B. licheniformis		4.7
	P. fluorescens		7.5
Cumin (Cuminum cyminum) (Essential oil)	S. typhi	–	3.4–6.1	–	[104]
	S. paratyphi		14
	E. coli		3.4
	S. aureus		29.7
	B. licheniformis		4.3
	P. fluorescens		12.2
Salvia officinalis	L. monocytogenes	–		–	[105]
Thymus vulgaris			2–16 μl/ml
Thymus vulgaris			0.5–4 μl/ml
Salvia officinalis (Essential oil)			0.312–0.5 μl/ml