Table 2.
Antibacterial activity of garlic, onion, leek, Chinese chive, shallot, chive EO and positive control after 48 h 1.
| Pathogens | Inhibition Diameter (mm) 2 Including Disk Diameter of 6.0 mm | |||
|---|---|---|---|---|
| Garlic | Onion | Leek | ||
| Staphylococus aureus | 20.0 ± 0.0 a | 15.5 ± 2.1 a | 10.0 ± 0.0 a | |
| Salmonella Typhimurium | 9.0 ± 1.0 c | 12.0 ± 1.8 a b | 6 mm | |
| Listeria monocytogenes | 23.0 ± 1.4 a | 15.0 ± 1.4 a | 6 mm | |
| Escherichia coli | 9.3 ± 0.9 c | 6 mm | 6 mm | |
| Campylobacter jejuni | 12.6 ± 2.1 b | 9.0 ± 1.2 b | 9.3 ± 1.9 a | |
| Pathogens | Inhibition Diameter (mm) 2 Including Disk Diameter of 6.0 mm | |||
| Chinese Chive | Shallot | Chive | Positive Control | |
| Staphylococus aureus | 18.5 ± 0.7 a | 20.0 ± 0.1 a | 11.5 ± 0.7 a | 30.6 ± 0.6 a |
| Salmonella Typhimurium | 9.3 ± 1.2 b | 11.3 ± 2.3 b | 6 mm | 25.6 ± 1.3 b |
| Listeria monocytogenes | 6 mm | 6 mm | 6 mm | 28.0 ± 0.5 a b |
| Escherichia coli | 9.0 ± 1.4 b | 6 mm | 6 mm | 25.5 ± 1.1 b |
| Campylobacter jejuni | 21.0 ± 1.7 a | 11.6 ±1.5 b | ±2.1 a | 25.3 ± 1.2 b |
1 Results are analyzed according to Ponce et al., [24]; 2 Results are mean ± SD values of three replications. For the same essential oil, values followed by different letters within the same column are significantly different (p < 0.05) according to Tukey’s HSD test.