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Antibacterial activity of essential oils against pathogenic bacteria.
| Bacterial strains |
||
|---|---|---|
| Essential oils | E. coli O157:H7 (ATCC6933) | Listeria monocytogenes (ATCC 19116) |
| Inhibition zone (mm) | ||
| Thyme | 15.0 | 24.5 |
| Turmeric | N.I | 10.0 |
| Parsley | 11.8 | 16.8 |
| Garlic | 16.0 | 21.5 |
| Cumin | N.I | 13.0 |
| Clove | 21.5 | 26.0 |
| Pepper black | N.I | 10.0 |
| Ginger | 10.0 | 13.5 |
| Cinnamon | 22.0 | 26.8 |
| Marjoram | N.I | 10.5 |
| Gentamycin (30 μg/mL) | 15.0 | 16.5 |
N.I, No Inhibition (<9 mm diameter).
