Antimicrobial effects of fractions from cranberry products on the growth of seven pathogenic bacteria

► Antimicrobial properties of phenol fractions from cranberry products were investigated. ► The minimum inhibitory and maximal tolerated concentration was determined for each pathogen. ► Results indicated that Gram+, Gram− and all pathogens were sensitive to cranberry phenols. ► The cranberry juice process can reduce the antimicrobial activity of phenolic fractions.