THE ANTIMICROBIAL ACTIVITY OF APPLE CIDER VINEGAR AND GRAPE VINEGAR, WHICH ARE USED AS A TRADITIONAL SURFACE DISINFECTANT FOR FRUITS AND VEGETABLES

Year 2018, Volume: 27 Issue: 1, 1 - 10, 01.06.2018

Berrin Baldas , Ergin Murat Altuner

https://doi.org/10.1501/commuc_0000000187

Abstract

Apple cider vinegar and grape vinegar are traditional surface disinfectants, which are commonly used in disinfection of fruit and vegetables at homes in Turkey. In this study, the antimicrobial activity of apple cider vinegar and grape vinegar are tested against standard strains (Bacillus subtilis DSMZ 1971, Candida albicans DSMZ 1386, Enterobacter aerogenes ATCC 13048, Enterococcus faecalis ATCC 29212, Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 7644, Pseudomonas aeruginosa DSMZ 50071, Pseudomonas fluorescens P1, Salmonella enteritidis ATCC 13075, Salmonella typhimurium SL 1344, Staphylococcus aureus ATCC 25923 and Staphylococcus epidermidis DSMZ 20044) and food isolates (Enterococcus durans, Enterococcus faecium, Klebsiella pneumoniae, Listeria innocua, Salmonella infantis and Salmonella kentucky) by minimum inhibitory concentration (MIC) test and the results are compared against Halamid®, a commercial surface disinfectant, which can be used for fruit and vegetable disinfection. As a result, it was observed that grape vinegar presented the highest activity with a MIC value of 12.5 - 50 µg/mL against all microorganisms, where the least activity with a MIC value of 25 - 50 µg/mL against all microorganisms except C. albicans, E. coli, E. durans, E. faecalis, S. kentucky and P. fluorescens

Keywords

Apple cider vinegar, grape vinegar, Halamid®®, antimicrobial activity, MIC

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