Effects of Citrus aurantifolia Fruit Juice on Selected Pathogens of Public Health Importance

Abstract

In this study, the effects of storage temperatures and time conditions on the antimicrobial properties of the fruit juice of Citrus aurantifolia against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Enterobacter aerogenes, Proteus vulgaris, and Salmonella species were evaluated. Agar well diffusion method was adopted. The in-situ pH, conductivity, salinity, and total dissolved solid characteristics of the fruit juice of Citrus aurantifolia stored at different temperature conditions were 2.52 to 2.74, 5.06 to 5.85 mS/cm, 2.58 to 2.95 ppt, and 3.58 to 4.29 ppt respectively. Under different temperature storage conditions and time intervals, the fruit juice of Citrus aurantifolia displayed variable efficacy against the selected bacterial species, thereby exhibiting bacteriostatic and bactericidal activities. The minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) determination for all the test organisms at different temperature storage conditions and time intervals ranged from 12.50 to 50.00%. However, there was a statistical deviation (p<0.05) across the different temperature storage conditions and time intervals for the in situ characteristics, MIC, and MBC. The acidity of Citrus aurantifolia juice inhibited the growth of many bacteria and may be used as a natural alternative to chemical antimicrobials to prevent food poisoning and to keep food fresh without the health risks associated with synthetic chemicals.