The Evaluation Of Antibacterial Activity Of Gum Arabic Against Methicillin-Resistant Staphylococcus Aureus (MRSA) And Effectiveness On The Sensory Properties Of Beef Meat

Abstract

The effectiveness of Gum Arabic as antibacterial agent against methicillin-resistant Staphylococcus aureus isolated from imported (frozen) and local (fresh) beef sold in Baghdad city was investigated. Gum Arabic (GA) was used at different concentrations (10%, 20%, 30%, and 40%), Gum Arabic powder was dissolved the in sterile distal water and stirred with a magnetic stirrer at room temperature for 4 hrs. at 55 °C until it was completely dissolved, bacterial isolates was confirmation by cultural, biochemical and vitk system 2. All suspected isolates of (MRSA) subjected to identification tests showed positive reactions as (MRSA), the number and isolation percentage (%) of S. aureus and (MRSA) isolated from (50) frozen meat samples pointed as 11/50 (22. %) and 4 / 50 (8.00%) respectively and the number and isolation percentage of S. aureus and (MRSA) were isolated from (50) fresh meat samples revealed that 16/50 (32.00%) and 3 / 50 (6.00%) respectively. The results showed that the antibacterial activity of Gum Arabic against (MRSA) needed high concentration as effective concentration (40%). Antibacterial activity of Gum Arabic against (MRSA) isolated from frozen meat gives inhibition zone (10 mm). The evaluation of antibacterial activity conducted through immersed the contaminated meat samples in the Gum Arabic solutions at both of ambient and refrigeration temperatures for four hours as contact time to studied the reduction in the logarithmic count of (MRSA), the initial numbers of bacterial counts before dipping treatment ranged between 5-6 log₁₀ CFU/g.  while the reduction after dipping and storage at refrigeration temperature (4^oC), reduced were 2 log₁₀ CFU/g in addition the results showed that there was no difference observed in the organoleptic properties (Color, Flavor, tenderness, juiciness and color of cooked meat treated with Gum Arabic (40%) at different storage temperature compering to non-treated meat. Conclusion Gum Arabic can be used as antibacterial substance against MRSA and for keeping the bacteriological and properties of beef meat.