الفهرس 
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Abstract
The present work was conducted to study the antimicrobial activity of sumac, disk diffusion and micro-dilution techniques were used to determine the antibacterial activity of water and ethanolic extracts of
Rhus coriaria ripe berries against four clinical bacterial strains (Staphylococcus aureus, Escherichia coli, Bacillus cereus and Salmonella entridis) and two clinical fungi strains (Aspergellus and Pancillum). The results of solid diffusion test showed that, antimicrobial activities of the
ethanol extract of sumac were the highest, followed by water extract of sumac. In most cases, sausage fortified with high concentration of
extracts. All tested ethanol extract was active against (Bacillus cereus and
Staph aureus) at high concentration than water extract. Moreover, all
samples of sausage examined immediately after backing were satisfactory
bacteriological quality. All samples of sausage fortified with extracts examined after storage at freeze temperature satisfied bacteriological
quality. Fungi were the most strongly inhibited in any of the investigated sausage samples (control or fortified with extracts) examined immediately after backing. It were clear that Sumac had some antimicrobial activities
against common microorganisms causing spoilage of sausage. Finally, it is suggested that the effective sumac (Rhus coriaria)
can be used as additive in meat packaging materials or preservation of some foods.