Antibacterial mechanism of the action of Enteromorpha linza L. essential oil against Escherichia coli and Salmonella Typhimurium

Botanical Studies

Table 2 Efficacy of Enteromorpha linza essential oil (EEO) against four strains of the two Gram negative foodborne pathogens, E. coli and S. Typhimurium

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

Values are expressed as the mean ± standard deviation. Values with different superscript letters in the same column are significantly different at P < 0.05
^#EEO at 25 mg/disc; ^##Rifampicin as a standard antibiotic at 20 μg/disc