TABLE 1. MIV, MLV, and zone of growth inhibition for 38 strains of Salmonella exposed to crude chive extract at different concentrations in a culture medium1 Serovar Enterica Muenster Newport Typhimurium Newport Muenster Typhimurium Mbandaka Kentucky Kunzendorf Heidelberg Typhimurium Heidelberg Typhimurium Heidelberg Hadar Newport Enteritidis Gaminara Urbana Anatum Enteritidis Salmonella sp. Arizonae Enteritidis Salmonella sp. Salmonella sp. Abony Typhimurium Salmonella sp. Worthington Salmonella sp. Thompson Tennessee Salmonella sp. Schwarzengrund Montevideo Salmonella sp. Average 1 2 Strain ED113 ED419 ED424 ED404 ED381 ED419 ED405 ED426 ED430 ED379 ED428 ED099 ED377 ED104 ED181 ED182 ED184 ED210 ED207 ED165 ED71 ED429 ED204 ED11 ED376 ED202 ED091 ED374 DT104 43845 ED181 ED090 ED180 ED178 ED203 ED177 ED238 ED 242 MIV2 (µl/ml) 200 200 220 180 240 200 240 220 200 220 200 220 240 220 200 250 250 200 200 250 220 250 200 240 250 250 200 220 240 280 250 240 250 280 240 250 300 220 235 MLV3 (µl/ml) 720 680 700 700 740 680 750 740 650 680 700 720 900 800 680 840 750 680 750 850 800 740 750 750 700 750 650 750 750 900 800 750 700 800 700 750 900 750 747 Zone of inhibition4 (mm) 4.68 4.46 4.46 4.68 4.91 4.46 4.01 4.91 4.46 4.91 4.68 4.91 4.24 4.68 4.91 4.46 4.91 4.68 4.91 4.46 5.13 4.91 4.91 5.35 4.46 4.91 5.35 4.91 4.68 4.91 4.68 4.91 4.91 5.35 4.46 4.68 4.91 4.91 4.77 Average of three replications MIV: minimum inhibitory volume 3 MLV: minimum lethal volume 4 Zone of inhibition = (Diameter of the zone) – (diameter of the bored test well) MARCH 2009 | FOOD PROTECTION TRENDS 157