Table 3. Antibacterial activities of the solvent extracts from green tea (Camelia sinensis) leaf against food-born pathogenic bacteria according to ethanol concentrations and heat treatment (unit: mm, diameter of inhibition zone)

Bacterium	Solvent control		Extract
	DW	75% ethanol	Non-heat treatment				Heat treatment1)
			Con-DW	25% EOH	50% EOH	75% EOH	Con-DW-H	25% EOH-H	50% EOH-H	75% EOH-H
Gram positive
B. cereus	NI2)	NI	NI	1.0±0.13)	2.2±0.2	2.7±0.2	NI	1.0±0.1	2.1±0.1	3.0±0.2
B. licheniformis	NI	NI	NI	NI	1.9±0.4	2.2±0.3	NI	NI	1.6±0.2	2.0±0.3
L. monocytogenes	NI	NI	NI	NI	NI	NI	NI	NI	NI	NI
S. aureus subsp. aureus	NI	NI	NI	3.3±0.3	3.6±0.3	3.5±0.2	NI	3.0±0.2	3.3±0.1	3.4±0.2
Gram negative
A. hydrophila subsp hydrophila	NI	NI	NI	2.4±0.4	4.3±0.5	6.1±0.4	NI	3.4±0.3	4.6±0.3	5.5±0.4
E. coli	NI	NI	NI	NI	NI	NI	NI	NI	NI	NI
Sal. Typhimurium	NI	NI	NI	NI	NI	NI	NI	NI	NI	NI

Heat treatment was conducted at 121°C for 15 min.
No inhibition.
All values are mean±SD (n=3). The test cell density of all the bacteria was approximately 5 log CFU/mL and the test concentration of the sample was 10 mg/mL.