Table 7.
Minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations of selected essential oils against food-borne and food spoilage bacteria
| Test bacteria (MIC/MBC (μL/mL))1 | ||||||||
|---|---|---|---|---|---|---|---|---|
| Essential oils | L. monocytogenes NCTC 11994 | L. monocytogenes S0580 | S. Typhimurium ATCC 14028 | S. Typhimurium S0584 | E. coli O157:H7 ATCC 35150 | E. coli O157:H7 S0575 | B. thermosphacta ATCC 11509 | P. fluorescens ATCC 13525 |
| Cinnamomum cassia | 0.5/0.5 | 0.25/0.25 | 0.25/1 | 0.25/1 | 0.5/1 | 0.25/0.25 | 0.5/0.5 | 1/1 |
| Cinnamomum verum | 0.5/0.5 | 0.25/0.5 | 0.5/0.5 | 0.5/1 | 0.5/0.5 | 0.25/0.5 | 0.5/1 | 1/1.5 |
| Eugenia caryophyllus | 1/>1.5 | 1/>1.5 | 1/1.5 | 1/1.5 | 1/1 | 1/1 | 0.5/0.5 | 1.5/1.5 |
| Origanum compactum | 0.5/0.5 | 0.25/0.25 | 0.5/0.5 | 0.25/0.5 | 0.25/0.5 | 0.5/0.5 | 0.5/0.5 | 1.5/1.5 |
| Origanum heracleoticum | 0.25/0.25 | 0.25/0.25 | 0.125/0.125 | 0.25/0.25 | 0.25/0.25 | 0.25/0.25 | 0.5/0.5 | 1/1 |
| Thymus capitatus | 0.5/0.5 | 0.5/1 | 1/1 | 0.5/1.5 | 0.5/1 | 0.25/0.25 | 0.13/0.25 | 1/1 |
| Thymus vulgaris thymoliferum | 0.5/0.5 | 0.25/0.25 | 0.25/0.5 | 0.25/0.5 | 0.25/0.25 | 0.25/0.5 | 0.25/0.5 | 1.5/1.5 |
1
Values are results of four replicates.