Inhibitory effects of grapes, orange, lemon and mango peel hydrosols in contradiction of food-borne pathogens and spoilage bacteria in vitro and on fish skin
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.