INHIBITION OF MULTIDRUG-RESISTANT BACTERIA ISOLATED FROM FRESH CHICKEN MEAT AND SAUSAGE BY NATURAL ANTIBACTERIAL AGENTS | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 5, Volume 44, Issue 6, November 2017, Page 2079-2096 PDF (332.4 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2017.51243 | ||||
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| Authors | ||||
Amany A. Abd-Allah; Nahed A. El-Wafai; S. A.M. Mahgoub  ; Zakia A. El-Kenawy
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| Agric. Microbiol. Dept., Fac. Agric., Zagazig Univ., Egypt | ||||
| Abstract | ||||
| A total of 66 samples of fresh chicken meat (n=42) and sausage samples (n= 24) were collected from various meat shops of Zagazig and Kafr Saker cities (El-Sharkia Governorate) to examine the presence of pathogenic multidrug-resistant bacteria mainly Staphylococcus aureus and to evaluate some natural antimicrobial agents against some bacterial strains. About 127 bacterial isolates were isolated onto Baird Parker agar from the samples. Identification to species and strain levels of these isolates was accomplished by morphological, biochemical characteristics as well as 16S rDNA gene analysis. Among these, 42 were staphylococci isolates, 16 (38.08%) of them were positive in coagulase reaction. The most frequently observed genus identified by 16S rDNA sequencing analysis was Staphylococcus since 28.6% and 33.3% of sausage and fresh chicken meat samples were found to be positive for S. aureus, respectively. The highest percentages of antibiotic resistance were to ofloxacin and oxacillin (100%) while this value was 96.42% and 82.14% with tetracycline and doxycycline, respectively. Multidrug resistance was also found in most bacterial isolates obtained. The natural antibacterial (chitosan, curcumin and two essential oils) agents showed the strongest antibacterial activity against all multidrug resistant bacteria strains tested. An inhibitory effect was shown against either total bacterial counts or staphylococci counts when fresh chicken skin was treated with lemongrass essential oil with 5 µg/l and stored at 4°C for 6 days. This study revealed a high prevalence of S. aureus bacteria in fresh chicken and sausage samples, consequently this study reflected the poor hygienic conditions of slaughtering and handling of chicken meat as well as during manufacture of sausage that available in local markets. | ||||
| Keywords | ||||
| Staphylococcus aureus; Chicken meat; antibiotic sensitivity tests; multidrug resistance; sausage | ||||
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