## 4 Discussion  
The perception of consumers regarding the microbial hazards of street foods is in general driven by their level of education, income, knowledge of food safety, age, and gender [31]. Due to the lack of official data on the volume of trade involved and the deficiency of food quality, there is an increased risk of disease within the population. Figure 5: The membrane permeation of target _E.coli_ ATCC25922, _Salmonella enterica_ subsp. _enterica_ ATCC51741, and _Shigella sonnei_ ATCC25931. Bacteria (after 120 min incubation) were removed by centrifugation and enzyme release was assayed in the cell-free supernatant. Legend: C1, C2, C3: untreated cells; T5: (Cys5-4+ Gt28) PP: 1:3 (%/\(\
u\)); T6: (Cys5-4+ Gt28) PP: 3:1 (%/\(\
u\)); T7: nisin (Sigma-Aldrich, USA). Results are representative of three independent experiments each made in triplicate. The release of o-nitrophenol (ONP) per minute per mL and calculated as described: [A415 \(\times\) 1000/sample volume (\(\mu\)L)]/reaction time (min) \(\times\) 4.86; where A415 was the absorbance at 415 nm and 4.86 was the coefficient of extinction (mM\({}^{-1}\) cm\({}^{-1}\)) of ONP, respectively. Figure 6: Leakage of DNA/RNA molecules from: upon the treatment with the antimicrobial cocktails. Legend: (+) genomic DNA of _E. coli_ ATCC25922 (**A**), _Salmonella enterica_ ATCC51741 (**B**), _Shigella sonnei_ ATCC25931 (**C**) (-) negative control (no antimicrobial tested); T5: (Cys5-4+ Gt28)PP: 1:3 (%/\(\
u\)); T6: (Cys5-4+ Gt28)PP: 3:1 (%/\(\
u\)); T7: nisin (Sigma-Aldrich, USA). In Ecuador, mobile vendors target high human traffic areas, including parks, schools, highway traffic light-stops, and bus stations; thus, these sectors are fraught with unhealthy activities with serious concerns over the safety of the practitioners, especially the health of the consumers, particularly infants and tourists who buy these products. There is a considerable risk of food cross-contamination as the vendors neglect basic hygiene practices at the preparation and vending sites. Thus, searching for environmentally safe practices to protect the fruits from contamination and prolonging their shelf life must be considered. The use of bacteriocins from lactic acid bacteria is an important tool to reduce pathogens or spoilage from bacterial growth [32]. Nisin, a food-grade bacteriocin (E234) produced by _Lactococcus lactis_, remains the only additive used in the food industry [33; 34], recognized to be safe by the Joint Food and Agriculture Organization/World Health Organization (FAO/WHO) Expert Committee on Food Additives [35; 36]. The antimicrobial activity of nisin against _Listeria monocytogenes_ and _Staphylococcus aureus_ was demonstrated early [37], but its efficacy against Gram-negative bacteria increases when combined with chelating agents like EDTA (ethylenediaminetetraacetic acid) that destabilize the outer membrane of the pathogenic bacteria [38; 39]. During the past decade, outbreaks of human infection due to the consumption of vegetables and fruits has increased [40]. For example, the presence of _Salmonella_ in mangos was associated with inappropriate manipulation [7]. If traditional salmonellosis has been linked to the consumption of meat products, the illness registered due to the consumption of raw fruits like mango has already been disclosed [41]. Furthermore, the presence of _E. coli_, _Salmonella_ spp., and _L. monocytogenes_ was detected on the surface of cut fruits and vegetables causing serious damage to human health [42]. In this study, the bacteriological analysis of mango peel, remaining pulp, and wedges purchased from the local market indicated the presence of several bioindicators, _Enterobacter_ spp., _Salmonella_ spp., _Shigella_ spp., and _E. coli_ spp. (Table 1; Table 2). The total aerobes counts were superior in ready-to-eat mango wedges than in the peel or remaining pulp, indicating that the hygiene practices of the vendors along with the inappropriate storage might explain the presence of harmful microbes.