Foodborne bacterial pathogen | Zone of inhibition (mm) | |
---|---|---|
EEO# | Rifampicin## | |
E. coli ATCC 43889 | 13.33 ± 0.58a | 32.33 ± 1.52a |
E. coli ATCC 43890 | 10.00 ± 0.00b | 32.66 ± 0.57a |
S. Typhimurium ATCC 19586 | 10.66 ± 1.15ab | 21.50 ± 4.94b |
S. Typhimurium ATCC 43174 | 10.66 ± 0.57ab | 31.66 ± 2.08a |