From:
http://www.rombio.eu/rbl6vol16Supplemen ... 0Alina.pdfQuote:
In our study, selected essential oils exhibit inhibitory effects against the selected bacterial
strains, both in liquid form and volatile vapors. The result of the direct contact method
showed that white thyme, oregano and clove bud oil were the most active essential oils
against food borne bacteria. Gram-positive bacteria, B. cereus and S. aureus, as a mean
sensitivity against all essential oils tested, were less sensitive than the Gram-negative bacteria
E. coli and S. enteritidis, but the difference in susceptibility were not that evident. By disc
volatilization method only two essential oils represented by white thyme and oregano oil were
found highly effective.