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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Bibliographic Details
Published in:	Journal of food safety Vol. 24; no. 4; pp. 257 - 267
Main Authors:	Nasar-Abbas, S.M, Halkman, A.K, Al-Haq, M.I
Format:	Journal Article
Language:	English
Published:	Oxford, UK and Malden, USA Blackwell Science Inc 01-11-2004 Blackwell
Subjects:	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 Mediterranean region Rhus Dicotyledones Angiospermae Alcohol Bacteria Spermatophyta Extract Inhibition Anacardiaceae
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