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The study investigates the antimicrobial potential of aqueous and ethanolic extracts of banana peel against foodborne pathogens such as Staphylococcus aureus, Bacillus subtilis, Salmonella typhus, and Escherichia coli. Results indicate that ethanolic extracts exhibit significant antimicrobial activity, particularly against S. typhus and S. aureus, suggesting banana peel as a viable natural preservative to enhance food safety. The findings highlight the importance of exploring plant-based alternatives for co

Author

thedtabian07

Language

EN