Occurrence of Staphylococcus aureus and evaluation of anti-staphylococcal activity of Lactococcus lactis subsp. lactis in ready-to-eat poultry meat

A total of 181 ready-to-eat poultry meat samples were examined for the presence of Staphylococcus aureus , and 11 (6 %) were found to have S. aureus contamination. Of 11 S. aureus isolates, 10 (91 %) were resistant to at least one antibiotic used in this study, and 2 were resistant to oxacillin. Lactococcus lactis subsp. lactis was tested as a bio-control agent. All the S. aureus isolates were found to be sensitive to antimicrobial products in L. lactis subsp. lactis supernatants; the zones of inhibition were in the range of 5.0 mm ± 0.70 mm to 19.8 mm ± 0.83 mm with the majority of isolates. As a competitive flora in mixed culture (LAPTg broth) and protective culture in poultry meat, L. lactis subsp. lactis was effective against S. aureus isolates; the growth of S. aureus isolates was almost negative after 32 h incubation in mixed culture. The population of S. aureus was reduced substantially to almost log 1 CFU/g after 25 days of incubation in protective culture. The pH of the test cultures also decreased sharply with time.