Table 1 showed the DIZ values of the extracts from hawthorn. The results indicated that the ME, EE activity and AE has certain antibacterial activity on all of the tested food-borne pathogens, while EAE has antibacterial on Staphylococcus aureus, Escherichia coli, Shigella dysenteriae and Salmonella typhimurium. However, TE and PE has no significant antibacterial activity on all of the tested strains. Among them, ME and EE possessed the strongest antibacterial activity (20.4-29.7 mm). Microorganisms Gram-positive ME EE AE EAE T E E PE S. aureus 25.5 1.6Ac 26.90.7Aa 18.60.2Bc 11.10.8Cb B. subtilis 22.7 1.5Ad 24.11.3Ab 17.2 1.4Bc L. 23.50.9Ad 20.40.8Bc 8.72.6 Cd - monocytogenes Gram-negative E. coli 29.7 1.3Aa 27.1 1.1Ba 20.50.2Cb 14.70.8 D a S. castellani 31.72.4Aa 23.80.2Bb 22.40.7Ba 13.80.4 D a S. typhimurium 27.70.6Ab 25.80.4Ba 18.90.4 C 9.70.5Dc b C P. aeruginosa 26.21.1Ab 26.91.6Aa 18.10.7Bc Table 1: DIZ of hawthorn extracts against seven microorganisms. Values represent means of three independent replicates SD. "-"; not detected. Different letters within row (upper case letters) and column (lower case letters) indicate statistically significant differences between the means (P