Table 5.
Antimicrobial effects of 60% EtOH, hot water extracts from Zanthoxylum piperitum DC against target strains during heat treatment at var ious temper atur e for 10 min

Extracts	Strains	Clear zone on plate (mm)1)
		Temperature (°C)
		Control	60	70	80	100
		60% EtOH	E.coli O157:H7	22.502)	22.00	22.00	23.50	21.00
			E.coli	20.50	21.00	21.50	22.00	21.50
Salmonella typhimurium			23.00	23.00	22.00	23.00	23.00
Staphylococcus aureus	22.00		23.00	22.00	21.00	21.00
MRSA	22.00		22.00	22.00	21.50	22.00
Bacillus cereus	23.00		22.00	21.00	22.00	21.00
Hot water	E.coli O157:H7	18.00	17.50	17.50	18.00	18.00
	E.coli	18.00	17.75	17.50	17.50	17.50
	Salmonella typhimurium	17.50	17.00	17.50	18.00	18.00
	Staphylococcus aureus	17.50	18.00	18.00	18.00	18.00
	MRSA	17.75	17.75	17.50	17.50	17.50
	Bacillus cereus	16.00	16.00	16.00	16.00	16.00

Disk diameter (8 mm) was included
)Mean ± SD of duplicated experiments
significance among strains at the same concentration (p<0.05)