Abstract
Nisin and reuterin are used in processed foods as preservatives. They are considered to be potential sources of natural antibiotics for the treatment of food contaminated by antibiotic-resistant bacteria, such as methicillin-resistantStaphylococcus aureus. We try to compare the best effect of both nisin and reuterin on the growth of methicillin-resistant S. aureus (MRSA) and S. aureus ATCC 25923. The results indicated that nisin at different concentrations inhibited the growth of methicillin-resistant S. aureus after 4 h, whereas after 12 and 24 h, the bacteria have regrown and reactivated. S. aureus ATCC 25923 was not affected by nisin concentration and has continuously grew at all times. Reuterin at different concentrations gradually inhibited the growth of methicillin-resistant S. aureus and S. aureus ATCC 25923 and declined after 12 h for both. Therefore, it can be deduced that nisin alone exerts a bacteriostatic effect on methicillin-resistant S. aureus but not on S. aureus ATCC 25923. Reuterin is considered as bactericidal effect on both microorganisms. The combination of nisin at a concentration of 25.6 and reuterin at a concentration of 5.2 mg/mL exerted a bactericidal effect on both microorganisms. By mixing nisin with reuterin, it can be more active against both microorganisms.
Highlights
In many countries, Staphylococcus aureus is the second or third most common bacterial pathogen following Salmonella and Clostridium perfringens that cause food poisoning (Cosgrove et al, 2003)
Methicillin-resistant S. aureus (MRSA) is considered to be among the bacteria distributed and causing infections in the USA and Europe, and this leads to higher risk in public health, higher morbidity and mortality in comparison with non-resistant strains
This study aimed to evaluate the antimicrobial activity of nisin, reuterin, or combination of both as a natural biopreservative against methicillin-resistant S. aureus (MRSA) and S. aureus ATCC 25923
Summary
Staphylococcus aureus is the second or third most common bacterial pathogen following Salmonella and Clostridium perfringens that cause food poisoning (Cosgrove et al, 2003). Methicillin-resistant S. aureus (MRSA) is considered to be among the bacteria distributed and causing infections in the USA and Europe, and this leads to higher risk in public health, higher morbidity and mortality in comparison with non-resistant strains. MRSA infections generate higher expenses in the area of public health and leads to higher morbidity and mortality rates compared with non-resistant strains (Cosgrove et al, 2003). The prevalence of S. aureus in raw milk cheese and other different foods are high and noticed as a biofilm formation, the improvements in the hygiene process are strongly recommended (Carvalho et al, 2021). The use of natural antimicrobial agents enables food preservation without causing changes in tastes and flavors
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