The Outstanding Effect of Casein and α-Lactalbumin on Multidrug Resistance Staphylococcus aureus Isolated from Ready to Eat Meat Products and Human Samples
The Outstanding Effect of Casein and α-Lactalbumin on Multidrug Resistance Staphylococcus aureus Isolated from Ready to Eat Meat Products and Human Samples
Alshimaa A. Hassanien1*, Asmaa Osama Tolba2, Asmaa A. A. Hussein3, Walaa M. Elsherif4
ABSTRACT
Abstract | This study was conducted to detect the presence of S. aureus in ready to eat meat products as grilled chickens, grilled beef kofta, and cooked beef meat sold in Assiut city restaurants, and among food handlers working in the same food premises. In addition to the sequencing of 23S rRNA gene and phylogenetic relation between S. aureus isolated from meat products and food handlers. Also, detect the antimicrobial profile and effect of two natural agents of cow milk proteins such as casein and α-lactalbumin on S. aureus isolates of chicken and beef meat and human. Bacteriological culture and PCR were used for S. aureus detection in 150 meat products (50 grilled chickens, 50 grilled beef kofta, and 50 cooked beef meat) as well as 92 food handlers. 23S rRNA gene sequencing was done. Disk diffusion method was used for antimicrobial resistance detection, while the impact of casein and α-lactalbumin was evaluated by well diffusion method. Results indicated that 53 (35.5%) and 35 (38.04%) of meat products and food handlers were positive for S. aureus, respectively. High degree of genetic homology was described between meat and human isolates of S. aureus. These isolates possess high antimicrobial resistance to clindamycine, ampicillin, doxycyclin, vancomycin and ceftriaxone. Casein and α-lactalbumin exhibited antibacterial effect on S. aureus isolates. Therefore, they can be used in food industry and human therapeutics but needs further studies for the best application methods.
Keywords | S. aureus, Meat products, Food handlers, 23S rRNA sequencing, Casein, α-lactalbumin
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April 2022
Vol. 10, Iss. 4, Pages 712-954
