Table 2.
Antibacterial activity of four essential oils against the tested bacteria using disk diffusion assay (Mean inhibition zone diameter including disk diameter)
| Inhibition zone diameter including in mm (Mean ± SD) | |||||
|---|---|---|---|---|---|
| Tested | |||||
| Bacteria | Thymus | Cinnamon | Lemon | Eucalyptus | Chloramphenicol |
| EO | EO | EO | EO | ||
| Escherichia | 90.00 ± 0.00 | 42.66 ± 1.527 | 26.66 ± 1.527 | 16.00 ± 2.645 | 43.33 ± 0.577 |
| coli | |||||
| Bacillus spp. | 63.00 ± 7.2 | 43.33 ± 1.527 | 25.66 ± 0.577 | 7.66 ± 5.89 | 34.00 ± 1.000 |
| Shigella spp. | 90.00 ± 0.00 | 36.66 ± 1.527 | 27.00 ± 1.000 | 0.00 ± 0.000 | 44.33 ± 0.577 |
| Streptococci | 90.00 ± 0.00 | 41.33 ± 2.081 | 20.33 ± 0.577 | 14.33 ± 0.577 | 42.66 ± 1.527 |
EO: Essential oil