Abstract
Abstract Staphylococcus aureus is among the major pathogens involved in food poisoning, and meat contaminated with S. aureus coagulase positive is considered a public health risk because the bacterium is resistant to several conventional antimicrobials. Mycocins are substances produced by yeasts that secrete glycoproteins, which can also be called toxin killers, they have an inhibitory action on other microorganisms. The Wickerhamomyces anomalus, is one of the microorganisms capable of producing these mycocins, resulting in the action of disturbances on the cell wall of the pathogen causing deleterious effects. This work aims to evaluate the antimicrobial activity of the mycocins produced by W. anomalus WA45 against the 29 strains of S. aureus coagulase positive isolated from bovine, porcine and chicken meat and 1 standard strain. The antimicrobial action of the mycocins present on the culture supernatant of W. anomalus WA45 was tested by microdilution and the results were satisfactory, since 100% inhibition of strains of S. aureus coagulase positive. We concluded that the mycocins present in the supernatant of W. anomalus WA45 showed antimicrobial action, being candidates for the development of new products for the biocontrol and bioconservation of meat.
Highlights
The Staphylococcus aureus can cause food poisoning, and is among the bacterial pathogens most commonly involved in foodborne diseases due to widespread distribution, and can be found in grains, cereals, egg products, dairy products, fish, meat products and in the meat in natura (Akineden et al 2008; Normanno et al 2007; Simon & Sanjeev, 2007)
The objective of this work is to highlight the antimicrobial activity of W. anomalus mycocins against the inhibition of strains of S. aureus coagulase positive isolated from beef, pork, and chicken
The high incidence of S. aureus in meat samples is alarming since the presence of this pathogen serves as a source of contamination for other foods, so it is essential to reduce the bacterial population in the meat (Mead, 2004; Dias et al, 2008)
Summary
The Staphylococcus aureus can cause food poisoning, and is among the bacterial pathogens most commonly involved in foodborne diseases due to widespread distribution, and can be found in grains, cereals, egg products, dairy products, fish, meat products and in the meat in natura (Akineden et al 2008; Normanno et al 2007; Simon & Sanjeev, 2007). Because it is a microorganism adaptable to several environments, contamination of food by S. aureus is associated with faults in the handling, processing, conservation, and hygienic and sanitary conditions of equipment and utensils (Baeza et al, 2009; Rode et al, 2007). Foods that require manipulation for their preparation and that remain at temperature without refrigeration for a certain period, such as meat, are considered high risk for staphylococcal food poisoning, since the meat presents favorable conditions for microbial growth due to the properties of its composition, like proteins (Ananou et al, 2005; Wallin-Carlquist et al, 2010). Meat contaminated with S. aureus is considered a public health risk, as this pathogen presents resistance to several antimicrobials (Presi et al, 2009)
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