eo blend being diffused by the heat diffuser samples were taken every 15 minutes for the first hour and then hourly for eight hours and again at 24 hours these were plated using onto bhi agar and incubated for 24 hours at 37 u00b0 c the control was the use of the diffusers without any eo blend added the reduction in growth of all strains over 48 hours was approximately 0 5 log cfu ml on food vapour model using lettuce and cucumber as examples of fresh produce squares of 2 cm u00d7 2 cm of iceberg lettuce and cucumber skins were taken and left under uv light for 30 minutes to remove any competing microflora the samples were inoculated with 50 u03bcl of an overnight culture diluted with bhi broth to 10 5 or 10 8 cfu ml and left to dry for 20 minutes the inoculated food samples were placed in a 6001 vapour chamber and subjected to the 15 mg l of orange bergamot blend vapour the orange bergamot in a ratio of 1 1 v v via a heat diffuser at 25 u00b0 c for 15 30 45 and 60 seconds after a 15 min accumulation of.