Inhibition ofSalmonella classificationa Inhibition ofP. roqueforti classificationa Essential Oils Tea tree Moderate Moderate Eucalyptus citridora None Strong Eucalyptus globulus Slight None Lime Moderate Moderate Black spruce Slight Strong Benchmark thyme Moderate Strong Manuka None None Patchouli None None Sandalwood None None Melissa (true) Slight Strong Sweet basil Slight None Peppermint None Strong Black pepper None None Anise None Not available Ginger None None Clary sage None Moderate Cinnamon leaf Moderate Strong Cinnamon Strong Strong Spearmint Moderate Strong Lemon None None Plant Extracts Anise Slight None Lemon Moderate None Lime Slight Not available Cinnamon Moderate None Peppermint Slight Slight Mint Moderate None Alcohol 90% Slight Slight aClassification for inhibition: none (diam<8 mm); slight (8 mm<diam<11 mm); moderate (11 mm<diam<16 mm); strong (diam>16mm).

Table 3: Inhibitory activity of essential oils and plant extracts against Salmonella and P. roqueforti