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In vitro antibacterial activity of some spice extracts against methicillin-resistant Staphylococcus aureus isolated from nose of food handlers
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| Author:
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UDAY REDA, HIND ABEDALLAH SALIH, ALI TAHER ABBAS, SAHAR MEZHER MTUASHER
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| Abstract:
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Background: Nasal carriage of methicillin-resistant Staphylococcus aureus among food handlers working in restaurants and cafeterias are the primary source of food contamination and food poisoning
Objective: This study was conducted to evaluate the prevalence of nasal carriage of methicillin-resistant Staphylococcus aureus among food handlers working in restaurants and cafeterias, and to explore the antibacterial activity of cinnamon and ginger extracts against these bacteria.
Aim of the study: This study was conducted to evaluate the prevalence of nasal carriage of methicillin-resistant Staphylococcus aureus among food handlers working in restaurants and cafeterias, and to explore the antibacterial activity of cinnamon and ginger extracts against these bacteria.
Material and Methods: A total of 125 nasal swabs were collected from healthy food handlers , Staphylococcus aureus , methicillin-resistant Staphylococcus aureus (MRSA) were detected using standard methods. The antibacterial activities of aqueous and ethanolic spice extracts were evaluated against MRSA by using agar well diffusion method.
Results: of 125 nasal swabs, 40 (32%) isolates were Staphylococcus aureus , among which 30 (75%) isolates were MRSA. Both spice extracts showed potent antibacterial activity against MRSA.
Conclusion: This study revealed a relatively high prevalence rate of MRSA nasal carriage among food handlers. . Cinnamon and ginger extracts had potent antibacterial activity toward MRSA , therefor can be used as a natural food preservatives and to treat infections caused by MRSA.
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| Keyword:
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Nasal carriage, Food handlers, Staphylococcus aureus, MRSA, Cinnamon, Ginger and Antibacterial activity.
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2020.12.03.412
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| Download:
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