Table 2.
Inhibition zones (mm) for common foodborne pathogens determined at 37 °C after 24 h of incubation.
| Artocarpus lakoocha Roxb. | Artocarpus heterophyllus Lam. | Streptomycin | ||||
|---|---|---|---|---|---|---|
| 100 μg/mL | 200 μg/mL | 100 μg/mL | 200 μg/mL | 100 μg/mL | 200 μg/mL | |
| Staphylococcus aureus | 8 | 18 | 15 | 21 | 12 | 26 |
| Listeria monocytogenes | 11 | 19 | 12 | 19 | 13 | 23 |
| Salmonella typhimurium | 13 | 24 | 13 | 24 | 17 | 31 |
| Bacillus cereus | 7 | 12 | - | - | 10 | 18 |
| Escherichia coli MTCC 1568 | 12 | 22 | 15 | 22 | 15 | 26 |
| Bacillus subtilis ATCC 6633 | 6.5 | 12 | 5 | 10 | 8 | 15 |
Note: (-) = no activity observed.