Table 3.
Minimum inhibitory concentrations of essential oils employed against select bacterial species (% (v/v)).
| Bacterial Species | Gram Type | Oregano Oil | Thyme Oil | Lemongrass Oil | Garlic Oil | Basil Oil |
|---|---|---|---|---|---|---|
| B. subtilis | G + | 0.1 | 0.1 | 0.5 | 1.0 | >1.0 |
| B. thermosphacta | G + | 0.2 | 0.6 | >1.0 | >1.0 | >1.0 |
|
C. jejuni Aerobic |
G – | 0.5 | 0.5 | >1.0 | >1.0 | >1.0 |
| Microaerobic | G – | 0.5 | 1.0 | 1.0 | >1.0 | 1.0 |
| E. coli | G – | 0.1 | 0.1 | 1.0 | >1.0 | >1.0 |
| L. innocua | G + | 0.5 | 1.0 | >1.0 | 0.5 | >1.0 |
| P. aeruginosa | G – | 0.5 | 0.5 | >1.0 | 0.1 | 1.0 |
| P. flourescens | G – | 0.5 | 0.5 | 0.5 | 0.5 | 1.0 |
| S. enterica ser. Typhimurium | G – | 0.1 | 0.1 | 0.5 | >1.0 | 1.0 |