Table 1.

Minimum inhibitory concentration of representative essential oils.

Essential Oils	Target Microorganisms	Antimicrobial Effects (Minimum Inhibitory Concentration; MIC; μL/mL)	References
Carvacrol	Escherichia coli	0.225–0.4	[32,36,37]
	Escherichia coli O157:H7	3
	Salmonella Typhimurium	0.225–0.25
	Listeria monocytogenes	0.375–5	[33]
	Staphylococcus aureus	0.175–0.45	[41]
	Bacillus cereus	0.1875–0.9	[38]
Thymol	Escherichia coli	0.225–0.4	[32,36]
	Salmonella Typhimurium	0.056–0.25
	Listeria monocytogenes	0.45	[33]
	Staphylococcus aureus	0.14–0.225	[41]
	Bacillus cereus	0.45	[40]
Eugenol	Escherichia coli	1.0–1.6	[18,33,36]
	Escherichia coli O157:H7	1.7
	Salmonella Typhimurium	0.5
	Listeria monocytogenes	>1.0	[34]
Trans-cinnamaldehyde	Escherichia coli	0.382–1	[32,36,37,39]
	Escherichia coli O157:H7	0.52
	Salmonella Typhimurium	0.382–1
	Listeria monocytogenes	3.82	[34]
Vanillin	Escherichia coli	2.183	[35]
	Listeria innocua	5.093