In this study, improvement in antibacterial properties of grapes (Citrus paradisi Macfad), orange (Citrus siensis) and lemon (Limona taris), Mango (Mangifera indica L.) peel after the Hydrosols procedure was investigated. The antibacterial properties against common food-borne pathogens (Staphylococcus aureus, Enterococcus faecalis, Klebsiella pneumonia and Salmonella Paratyphi A) as well as 6 fishs poilage bacteria isolated from 4 spoiled fish species: mackerel, sardine, anchovy and rainbow trout, have been evaluated using paper disc diffusion, MIC and MBC methods. The grapes Orange, Lemon and Mango fruits peel Hydrosols showed bacteriostatic properties against the majority of tested bacterial strains, however, only the growth of Salmonella parathypi A, Vibrio vulnificus and Seratialique facies was inhibited by the essential oil in the concentration upto 25 mg/ml. The antimicrobial activity of all extracts, except the pomegranate ethanol extract, were dependent on the concentration of extract that the bacteria were exposed to during the trials. The antimicrobial activity of peel extracts of Pomegranate, Orange and Lemon indicates that these extracts maybe used as sanitizers to reduce microbial contamination of some foods and processing.
