## 3 Results
### Mango Wedges Sold by Mobile Vendors Hold Antibiotic-Resistant Microorganisms
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Antimicrobial Cocktails**} & **\% of Total Cell** & **\% of _Shigella_ & **\% of _Salmonella_** & **\% of E. coli** \\  & **Counts** & **Counts** & **Counts** & **Counts** \\  & **Reduction** & **Reduction** & **Reduction** & **Reduction** \\ \hline T1 & 52.10 & 57.89 & 78.70 & 40.77 \\ T2 & 56.03 & 85.23 & 86.35 & 45.08 \\ T3 & 44.51 & 13.46 & 32.20 & 43.19 \\ T4 & 31.93 & 49.69 & 65.70 & 49.03 \\ T5 & 55.61 & 97.93 & 98.09 & 64.93 \\ T6 & 42.88 & 18.14 & 14.87 & 34.05 \\ T7 & 37.85 & 37.22 & 40.13 & 28.21 \\ \hline \hline \end{tabular}
\begin{tabular}{c} Legend: T1: (Cys5-4+ G28)CFS: 1:1 (v/v); T2: (Cys5-4+ G28) CFS: 1:3 (v/v); T3: (Cys5-4+ G28)CFS: 3:1 (v/v); T4: (Cys5-4+ G28)PF: 1:3 (v/v); T6: (Cys5-4+ G28)PP: 3:1 (v/v); T7: Nisin (50 \(\mu\)g/mL); \\ CFS-cell free supernatant; PP: partial precipitated peptides; Control (+) wedges were plunged in FSRM solution only. FSBM: five-strain bacterial mixture. \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Antibacterial cocktails activity against _Shigella/Salmonella/E. coli_ at day 5 with storage at 4 \({}^{\circ}\)C determined in mango wedges. Percentages of reductions were calculated relative to control (+). Figure 2: Changes in the total cell counts of the target FSBM detected in mango wedges treated with the antimicrobial cocktails during storage. The results are expressed in log (CFU/g). Legend: Control (+): mango wedges + FSBM; T1: (Cys5-4+ G28) CFS: 1:1 (_v/v_); T2: (Cys5-4+ Gt28) CFS: 1:3 (_v/v_); T3: (Cys5-4+ Gt28) CFS: 3:1 (_v/v_); T4: (Cys5-4+ Gt28) PP: 1:1 (_v/v_); T5: (Cys5-4+ Gt28) PP: 1:3 (_v/v_); T6: (Cys5-4+ Gt28) PP: 3:1 (_v/v_); T7: Nisin (50 \(\mu\)g/mL); FSBM-five-strain bacterial mixture; CFS-cell free supernatant; PP: partial precipitated peptides. The bars represent the mean \(\pm\) SD of three independent repetition. The capital letters represent the significant decrease (\(p<0.05\)) in cell counts vs control (+) at different time points (days). UTNGt28 peptide extract. This result suggested that by increasing the dose of UTNGt28, the cell death of _Salmonella_/_Shigella_ was enhanced. A moderate reduction was observed with T1, T3, T4, T6, and T7. A decrease in _E. coli_ cell counts was observed for all treatments when compared with the counterpart untreated control, with T5 being the most effective treatment (Figure 3). Overall results indicated that _Salmonella_ and _Shigella_ were more susceptible (98% and 97% reduction, respectively) than _E. coli_ (64.93%) to the mixture when using the T5-cocktail (Table 4). Nonetheless, _E. coli_ adapted well to the mango matrix as an increase in cell counts was registered from 6.0 to 6.85 log CFU/g at the end of storage, while _Shigella_/ _Salmonella_ cell counts were maintained stable during storage. The pH of mango slices was about 3.30 at the time of purchase and the acidity was 0.858 expressed in % of citric acid. By day 3 of storage, a progressive decrease with 0.1-0.15 units of pH induced a little decrease in the total cell viability, while from day 4, the cell viability was maintained lower in the T2, T5, and T7 treatments despite increase or decrease of pH (Figure S1). On the last day of storage, a little increase of pH was detected in the control (+) samples and T2 treatment. The samples treated with T5 showed the lowest pH value (3.2), which corresponded to the lowest _Salmonella_/_Shigella_ counts in mango wedges. The cocktails T3, T4, T6, and T7 showed very similar values, indicating that in mango wedges the acidity might influence to a lesser extent the survival of the target bacteria (Figure 4). Figure 3: Viability of _Shigella_, _Salmonella_, and _E. coli_ in mango wedges at day 5 of storage with refrigeration. The results are expressed in log CFU/g.