Table 4.
Zone of inhibition (mm) | |||||
---|---|---|---|---|---|
Gram positive | Gram negative | ||||
Staphylococcus aureus | Enterococcus faecalis | Pseudomonas aeruginosa | Escherichia coli | Salmonella spp. | |
Tangerine | 18 | 26 | 25 | 18 | 6 |
Grape | 10 | 8 | 8 | 4 | 6 |
Lemon | 20 | 10 | 18 | 12 | 10 |
Lime | 20 | 14 | 16 | 8 | 10 |