Antibacterial activity of berry fruits used for culinary purposes

J Med Food. 2003 Spring;6(1):57-61. doi: 10.1089/109662003765184750.


Increasing interest in the health benefits of various culinary berries has led to investigation of their antibacterial activity. Commercial raspberry, blackcurrant, cranberry, and blackberry cordials (100% fruit) as well as fresh berries were assessed for their ability to inhibit the growth of various bacteria and the yeast Candida albicans. Three of the six raspberry cordials and the blackcurrant cordial inhibited all 12 bacteria and C. albicans at dilutions of 1:5. Bacteria showed varying susceptibilities to the remaining cordials. All cordials inhibited the growth of Mycobacterium phlei. Of the fresh berries, mulberries and boysenberries did not inhibit any bacteria, and the remaining berries inhibited the growth of varying numbers of bacteria. There was no correlation between gram-positive or gram-negative bacterial status and susceptibility to the berries. It is suggested that the antibacterial activity of these berries may be of benefit as a means of water purification for suspect water supplies or to enhance shelf life when incorporated into food products.

MeSH terms

  • Anti-Bacterial Agents
  • Anti-Infective Agents*
  • Bacteria
  • Beverages
  • Candida albicans
  • Fruit* / chemistry
  • Mycobacterium phlei
  • Ribes
  • Rosacea
  • Vaccinium macrocarpon


  • Anti-Bacterial Agents
  • Anti-Infective Agents