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. 2016 Apr 11;5(2):28. doi: 10.3390/foods5020028

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© 2016 by the authors; licensee MDPI, Basel, Switzerland.

This article is an open access article distributed under the terms and conditions of the Creative Commons by Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).

PMC Copyright notice

Inhibitory effect of white wormwood, rose-scented geranium and bay laurel essential oils on growth of S. typhimurium and E. coli O157:H7. (A–C) represents the growth of S. typhimurium and (D–F) represent the growth of E. coli O157:H7 in the presence of different concentrations of white wormwood (A and D), rose-scented geranium (B and E) and bay laurel (C and F) essential oils in LB broth during 8 h incubation (37 °C) by measuring O.D. (610 nm). The experiment was performed in triplicate. The data was presented as mean ± SD.