Figure-1.

Morphological changes on each tested bacteria cells were observed by scanning electron microscopy (SEM). The untreated each tested bacteria showed normal cell shaped, while each tested bacteria treated with clove and cinnamon oil showed shrinkage and lysis cell. a: Escherichia coli ESBL from chicken meat untreated, b: E. coli ESBL from chicken meat treated with clove, c: E. coli ESBL from chicken meat treated with cinnamon, d: E. coli ATCC 25922 untreated, e: E. coli ATCC 25922 treated with clove, f: E. coli ATCC 25922 treated with cinnamon, g: Klebsiella pneumoniae ATCC 700603 untreated, h: K. pneumoniae ATCC 700603 treated with clove, i: K. pneumoniae ATCC 700603 treated with cinnamon.