Table 2 Antibacterial activity of ClEO against foodborne, spoiling bacteria and determination of the Minimum Inhibitory Concentrations (MICs) expressed in mg/ml

   Bacillus subtilis ATCC 6633

19 ± 0.8^a

20 ± 0.2^a

0.625 ± 0.4

   Bacillus cereus ATCC 14579

24 ± 0.4^b

20 ± 0.4^a

1.25 ± 0.6

   Staphylococcus aureus ATCC 25923

22 ± 0.6^b

25 ± 0.8^b

0.078 ± 0.5

   Staphylococcus epidermis ATCC 12228

16 ± 0.8^a

20 ± 0.5^b

1.25 ± 0.6

   Enterococcus faecalis ATCC 29212

15 ± 0.4^b

12 ± 0.2^a

0.625 ± 0.5

   Listeria monocytogenes ATCC 19117

26 ± 0.3^b

15 ± 0.0^a

0.039 ± 0.3

   Salmonella enterica ATCC 43972

18 ± 0.9^a

18 ± 0.8^a

0.625 ± 0.4

   Escherichia coli ATCC 25922

15 ± 0.5^a

21 ± 1.0^b

1.25 ± 0.6

   Pseudomonas aeruginosa ATCC 9027

14 ± 0.3^a

18 ± 0.7^b

2.5 ± 0.4