APPLICATION OF LIME (CITRUS-AURANTIFOLIA) JUICE TO DRINKING-WATER ANDFOOD AS A CHOLERA-PREVENTIVE MEASURE

The protective activity of lime juice against cholera was suggested in a recent case-control study from Guinea-Bissau. On the basis of these findings, we investigated the vibriocidal properties of juice from li me (Citrus aurantifolia) fruits added to well water, tap water, and fo od samples. Well-water samples showed initial pH values from 3.5 to 4. 9 whereas water samples from municipal or private taps showed initial pH values between 7.5 and 8.3. A 5-log reduction in Vibrio cholerae O1 counts to <100 CFU/ml of well water was shown for two test strains af ter exposure to 0.5% lime juice (pH 3.3) for 12 min. In tap water, no significant reduction in CFU of V. cholerae was found after exposure t o 0% (pH 8.3) and 0.5% (pH 5.6) lime juice whereas exposure to 1.0% li me juice (pH 4.4) for 120 min caused a 5-log reduction to <100 CFU/ml of tap water for the test strains. A 3-log reduction of V. cholerae wa s found in food samples containing 3.5% and 5.0% lime juice after 120 min exposure. Our results show that during epidemics of cholera in are as without safe sources of drinking water, juice from citrus fruits ad ded to water and food in palatable concentrations may be appropriate m easures in reducing the transmission of cholera. However, local charac teristics of the water, in particular its alkalinity, should be consid ered before applying this measure.