The antibacterial potential of fruit peel waste (banana, orange and lemon) has been a topic of increasing interest due to its potential applications in food preservation and the development of natural antimicrobial agents. In the present study, the efficacy of fruit peel extracts against common food‑borne pathogens was investigated. Ethanol and methanol extracts were obtained by solvent extraction techniques. Agar well diffusion and minimal inhibitory concentration tests were used to assess the antimicrobial activity of the extracts against Gram‑positive (Staphylococcus aureus) and Gram‑negative [Escherichia coli, Pseudomonas aeruginosa (P. aeruginosa) and Salmonella typhi (S. typhi)] bacteria. To further characterize the extracts, FTIR spectroscopy and phytochemical analysis were used. The antibacterial activity of the extracts was found to be particularly effective against S. typhi and P. aeruginosa. When compared to the methanol extracts, the ethanol extracts had greater antibacterial efficacy with an inhibition zone of 19 mm against S. typhi using lemon ethanol followed by 18 mm inhibition against P. aeruginosa with orange ethanol. Moreover, the extracts were found to contain alkaloids, flavonoids, tannins and saponins in variable amounts, which is consistent with their antibacterial action. Orange and lemon extracts had the most antioxidant efficacy. Fruit peel extracts containing antimicrobial substances had functional groups that were identified by FTIR analysis. On the whole, the present study emphasizes that fruit peel waste may be a valuable source of naturally occurring antimicrobial agents, highlighting their potential use in food safety and healthcare, as well as their significance in sustainable waste management.

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