Table 2.
Quantitative evaluation of in vitro antibacterial activity of thyme and cloves essential oils, individually used and in binary combination, against Escherichia coli and Staphylococcus aureus food isolates.
| Antibacterial Agent | E. coli mC1 | S. aureus mC2 | ||
|---|---|---|---|---|
| MIC | MBC | MIC | MBC | |
| thy-EO | 20 µL mL−1 | 100 µL mL−1 | 20 µL mL−1 | 80 µL mL−1 |
| cl-EO | 100 µL mL−1 | 200 µL mL−1 | 80 µL mL−1 | 100 µL mL−1 |
| thy-EO + cl-EO (1:1 ratio) | 10 µL mL−1 | 80 µL mL−1 | 10 µL mL−1 | 80 µL mL−1 |
| GNT | 50 μg mL−1 | 500 μg mL−1 | - | - |
| VNC | - | - | 100 μg mL−1 | 400 μg mL−1 |
MIC, minimum inhibitory concentration; MBC, minimum bactericidal concentration; thy-EO, thyme essential oil; cl-EO, cloves essential oil; GNT, gentamicin; VNC, vancomycin.