Table-3.

Inhibition zone of clove and cinnamon essential oil against each tested bacteria.

Treatment	Zone of inhibition (mm)
	Escherichia coli ATCC 25922	Klebsiella pneumoniae ATCC 700603	Escherichia coli ESBL from chicken meat
Clove 10%	17.0±1.73	15.0±1.00	15.3±2.30
Clove 20%	19.3±0.57	17.3±0.57	18.0±2.00
Clove 40%	24.3±0.57	19.0±1.00	22.6±2.08
Cinnamon 10%	15.6±2.08	16.3±1.52	17.3±1.15
Cinnamon 20%	18.6±1.15	19.3±0.57	20.6±1.15
Cinnamon 40%	21.3±2.30	23.0±1.00	25.3±0.57
Control (+)*	34.6±1.15	34.0±2.00	34.0±2.00
Control (−)**	6.0±0.00	6.0±0.00	6.0±0.00

^*=Positive control using Chloramphenicol,

^**=Negative control using DMSO