Table 4.
Synergic interaction between mandarin peel extract with NaNO2 against the tested foodborne pathogenic bacteria.
| Bacteria | MICA mg mL−1 |
MICB mg mL−1 |
FICA | FICB | FIC Index | Interaction |
|---|---|---|---|---|---|---|
| B. cereus | 1.67 | 0.93 | 0.25 | 0.12 | 0.37 | S |
| Staph. aureus | 0.92 | 1.13 | 0.06 | 0.12 | 0.18 | S |
| E. coli | 4.76 | 0.77 | 0.13 | 0.12 | 0.25 | S |
| P. aeruginosa | 0.67 | 1.03 | 0.25 | 0.25 | 0.5 | S |
n = 3, MICA: MIC of NaNO2; MICB: MIC of mandarin peel extract; FICA: FIC of NaNO2; FICB: FIC of mandarin peel extract; S: synergistic effect, if ∑FIC index ≤ 0.5.