The Outstanding Effect of Casein and α-Lactalbumin on Multidrug Resistance Staphylococcus aureus Isolated from Ready to Eat Meat Products and Human Samples

Abstract

S taphylococcus aureus considered the most prevalent causative agent of food poisoning all over the world, also it infects diverse parts of the body such as skin, respiratory system, open wounds, soft tissue, and blood stream in case of elderly, young, and immunocompromised patients (Tiemersma et al., 2004;Tong et al., 2015). The most incriminated food in S. aureus infection includes raw meat and poultry and their products, milk and milk products, bakery products, and fast food meals (Mashouf et al., 2015). Food was contaminated by S. aureus when using ingredients originally contaminated, through handling and preparation by food handler as it colonizes the mucous membrane and skin of healthy individuals, and food storage below the sufficient temperature (Plata et al., 2009;Kadariya et al., 2014).