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. 2017 Jun 10;6(6):44. doi: 10.3390/foods6060044

Table 3.

Zones of growth inhibition (mm; mean ± standard deviation) with the DDA (disk diffusion assay), minimal inhibitory concentration (MIC) and minimal bactericide concentration (MBC) of garlic and oregano essential oils against Salmonella spp. and L. monocytogenes.

Essential Oil Assay Listeria monocytogenes Salmonella spp.
garlic DDA (mm) 10.5 ± 1.6 15.03 ± 2.6
MIC (%) 2 0.0125
MBC (%) 4 2
oregano DDA (mm) 46.5 ± 3.2 36.4 ± 1.3
MIC (%) 0.005 0.005
MBC (%) >0.005 >0.005