Table 2.

Minimum inhibitory concentrations (M.I.C.s) of essential oils of S. corsica, essential oil of Thymus catharinae Camarda and chlorhexidine diacetate on different pathogens.

	Escherichia coli ATCC 8739	Staphylococcus aureus ATCC 6538	Pseudomonas aeruginosa ATCC 9027	Candida albicans ATCC 10,231
E.O. Santolina corsica	>2 mg/mL	2 mg/mL	>4 mg/mL	4 mg/mL
E.O. Thymus catharinae Camarda	0.25 mg/mL	0.046 mg/mL	1 mg/mL	0.25 mg/mL
Chlorhexidine diacetate	1.96 μg/mL (15.6 μg/mL)	0.90 μg/mL(3.9 μg/mL)	21.9 μg/mL(125 μg/mL)	7.8 μg/mL(7.8 μg/mL)