Table 4.

In situ analysis of the antibacterial activity of the vapor phase of TZEO on banana and cucumber.

Food Model	Microorganisms	Inhibition of Microbial Growth (%)
		Concentration of EO in μg/L
		62.5	125	250	500
Banana
G+	Listeria monocytogenes	14.23 ± 5.78	28.55 ± 3.45	43.37 ± 4.29	67.35 ± 5.43
	Micrococcus luteus	15.78 ± 5.22	28.56 ± 3.84	46.75 ± 6.45	78.46 ± 4.56
	Staphylococcus aureus	18.48 ± 5.32	27.37 ± 3.54	48.34 ± 5.36	79.34 ± 4.37
G−	Enterobacter aerogenes	25.63 ± 5.34	45.26 ± 3.28	75.43 ± 4.63	93.47 ± 3.43
	Escherichia coli	32.46 ± 4.34	65.43 ± 5.34	78.12 ± 4.34	95.64 ± 4.23
	Pseudomonas putida	25.26 ± 5.43	49.32 ± 5.43	76.37 ± 6.23	91.24 ± 4.41
Yeasts	Candida albicans	8.54 ± 3.42	17.34 ± 2.43	34.58 ± 5.32	45.76 ± 4.12
	Candida glabrata	7.56 ± 2.76	16.34 ± 4.24	35.84 ± 4.34	44.24 ± 4.18
	Candida krusei	10.34 ± 5.23	26.51 ± 5.48	43.21 ± 6.79	83.87 ± 4.76
	Candida tropicalis	6.34 ± 5.54	16.34 ± 4.46	27.24 ± 4.27	37.34 ± 3.54
Cucumber
G+	Listeria monocytogenes	17.65 ± 3.34	23.56 ± 3.54	44.26 ± 3.44	58.45 ± 4.65
	Micrococcus luteus	22.48 ± 3.34	31.36 ± 3.46	54.39 ± 4.26	76.34 ± 4.34
	Staphylococcus aureus	23.42 ± 5.63	42.53 ± 5.62	63.47 ± 5.33	82.53 ± 3.42
G−	Enterobacter aerogenes	34.67 ± 4.23	57.34 ± 3.28	71.58 ± 4.34	93.24 ± 4.61
	Escherichia coli	33.56 ± 5.34	52.65 ± 5.28	65.74 ± 4.67	83.87 ± 4.76
	Pseudomonas putida	36.32 ± 5.54	62.34 ± 3.26	75.44 ± 4.25	95.47 ± 4.73
Yeasts	Candida albicans	14.34 ± 3.36	24.37 ± 2.87	34.28 ± 5.33	45.34 ± 3.47
	Candida glabrata	15.67 ± 4.36	27.74 ± 4.86	35.43 ± 4.34	44.46 ± 4.36
	Candida krusei	13.36 ± 3.24	22.59 ± 2.86	35.45 ± 4.75	43.17 ± 4.16
	Candida tropicalis	16.34 ± 5.28	26.48 ± 4.28	37.44 ± 6.22	48.74 ± 4.72