Inhibition of some foodborne bacteria by alcohol extract of sumac (Rhus coriaria L.)

The inhibitory effect of alcohol extract of sumac (Rhus coriaria L.) was investigated at concentrations of 0.1, 0.5, 1.0, 2.5 and 5.0% (w/v) on the growth of 12 bacterial strains (6 Gram positives and 6 Gram negatives), mostly foodborne including pathogens. Minimal inhibitory concentration of the sp...

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Veröffentlicht in:	Journal of food safety 2004-11, Vol.24 (4), p.257-267
Hauptverfasser:	Nasar-Abbas, S.M, Halkman, A.K, Al-Haq, M.I
Format:	Artikel
Sprache:	eng
Schlagworte:	antibacterial plants antibacterial properties Bacillus Bacillus megaterium bacteria Biological and medical sciences Citrobacter freundii Coriaria Escherichia coli food contamination Food industries food pathogens Fundamental and applied biological sciences. Psychology Hafnia alvei Listeria monocytogenes minimum inhibitory concentration pathogen survival plant extracts Proteus vulgaris Rhus Salmonella enteritidis spices Staphylococcus aureus viability wild plants
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