Antimicrobial Activities of Oak Smoke Flavoring

Antimicrobial activities of oak smoke flavoring against saprogenous and food poisoning microbes were studied. When tested on a paper disc, antimicrobial activities were observed in all microbial species at a dose of as low as 20 , and microbial growth was completely suppressed with 70 during 3 days of incubation at with 8 times diluted oak smoke flavoring. When 50 of distilled water and distilled water containing 500 of oak smoke flavoring, which were added with small amount of dilute E. coli, were incubated for 10 days at , CFU/ of E. coli and CFU/ of total bacteria was counted in distilled water containing oak smoke flavoring.