Table 6.
Effect of essential oil combinations against pathogenic bacteria.
| Bacterial strains | Essential oil mixtures | Inhibition zone of different essential oil mixtures (mm) | MIC of essential oils mixtures (μl/100 ml) | FIC (index) | Effect of combination |
|---|---|---|---|---|---|
| E. coli O157:H7 (ATCC6933) | Cinnamon + Clove | 29.5 | 180 | 0.96 | Synergistic |
| Cinnamon + Garlic | 28.3 | 200 | 0.97 | Synergistic | |
| Cinnamon + Thyme | 28.8 | 170 | 0.90 | Synergistic | |
| Clove + Thyme | 31.5 | 170 | 0.96 | Synergistic | |
| Clove + Garlic | 26.5 | 230 | 1.0 | Additive | |
| Thyme + Garlic | 21.0 | 240 | 1.0 | Additive | |
| L. monocytogenes (ATCC 19116) | Cinnamon + Clove | 35.0 | 120 | 0.96 | Synergistic |
| Cinnamon + Garlic | 31.6 | 140 | 0.91 | Synergistic | |
| Cinnamon + Thyme | 32.5 | 120 | 0.82 | Synergistic | |
| Clove + Thyme | 32.0 | 140 | 0.96 | Synergistic | |
| Clove + Garlic | 30.0 | 150 | 0.97 | Synergistic | |
| Thyme + Garlic | 28.4 | 180 | 0.96 | Additive |