Table 2.

Antibacterial activity of ClEO against foodborne, spoiling bacteria and determination of the Minimum Inhibitory Concentrations (MICs) expressed in mg/ml

Strains	Inhibition zones diameter (mm)a		MIC (mg/ml)
	EOb	Gentamicinc
Bacterial strains
Gram positive
Bacillus subtilis ATCC 6633	19 ± 0.8a	20 ± 0.2a	0.625 ± 0.4
Bacillus cereus ATCC 14579	24 ± 0.4b	20 ± 0.4a	1.25 ± 0.6
Staphylococcus aureus ATCC 25923	22 ± 0.6b	25 ± 0.8b	0.078 ± 0.5
Staphylococcus epidermis ATCC 12228	16 ± 0.8a	20 ± 0.5b	1.25 ± 0.6
Enterococcus faecalis ATCC 29212	15 ± 0.4b	12 ± 0.2a	0.625 ± 0.5
Listeria monocytogenes ATCC 19117	26 ± 0.3b	15 ± 0.0a	0.039 ± 0.3
Gram negative
Salmonella enterica ATCC 43972	18 ± 0.9a	18 ± 0.8a	0.625 ± 0.4
Escherichia coli ATCC 25922	15 ± 0.5a	21 ± 1.0b	1.25 ± 0.6
Pseudomonas aeruginosa ATCC 9027	14 ± 0.3a	18 ± 0.7b	2.5 ± 0.4

Values are given as mean ± S.D. of triplicate experiments

^aDiameter of inhibition zones of including diameter of disc 6 mm

^b EO Lemon citrus essential oil (50 μl/well)

^cThe used concentration of Gentamicin was 10 μg/well