Table 2. Susceptibilities of Campylobacter spp. and strains of various origins to pure phenolic compounds and phenolic extracts of plant origin^*.

Campylobacter strain	Source	Carnosic acid	Rosmarinic acid	Chlorogenic acid	Syringic acid	Ferulic acid	V40	V70	A40	Sage	Peppermint	Oregano	Green tea	Babić	Merlot	Zlatarica
		MIC (µg/mL)
Erythromycin resistant
C. coli 137	Poultry	19.5	156	313	313	78	78	78	156	156	156	625	156	8,000	1,000	1,000
C. coli 140	Poultry	39	78	156	156	313	78	78	625	156	313	625	156	8,000	1,000	1,000
C. coli 171	Poultry	19.5	156	156	156	313	78	78	156	156	313	625	156	4,000	4,000	4,000
C. coli FC8	Poultry	39	156	313	313	313	78	39	625	313	313	625	313	4,000	500	1,000
C. coli FC10	Poultry	39	78	313	313	78	78	78	313	313	156	625	313	4,000	2,000	2,000
C. coli VC7114	Pig	39	78	313	313	78	78	78	156	313	156	1250	313	8,000	1,000	2,000
C. coli VC11076	Pig	78	156	156	156	156	78	78	156	313	156	1250	313	4,000	4,000	4,000
C. jejuni 375-06	Human	78	156	313	156	156	78	156	313	156	313	1250	156	8,000	2,000	2,000
Erythromycin susceptible
C. jejuni K49/4	Poultry	19.5	78	313	313	313	156	156	156	156	156	1250	156	8,000	1,000	1,000
C. jejuni 807	Water	39	156	156	313	313	156	78	313	156	156	625	156	4,000	1,000	2,000
C. jejuni 573/03	Human	39	156	156	313	156	156	78	625	156	156	1250	156	4,000	2,000	2,000

^*The MICs of various antibiotics in the examined isolates are reported in references [30], [35].