The aims of this study were: to compare antibacterial effects of commercially available horseradish extracts obtained by use of different extraction solvents (hexan, and water) on S. Enteritidis in nutrient broth, to select the extract having stronger antibacterial properties and to check its effect on S. Enteritidis in a model meat product. It was found that hexanic extract showed very weak inhibitory properties against salmonellae in broth. In contrast aqueous extract of horseradish exerted strong inhibitory action against S. Enteritidis. Growth of S. Enteritidis was strongly inhibited in samples of model meat product containing 0,2% and 0,5% aqueous horseradish extract and stored at 15ºC. The inhibitory effect was much less visible in the samples of meat product incubated at 20ºC.

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