Inhibitory Effect of Propolis (Bee Gum) Against Staphylococcus aureus Bacteria Isolated From Instant Soups

In this study, microbiological quality of instant soups sold in markets and the antibiotic susceptibility of pathogenic bacteria isolated from instant soups were examined. Total aerobic mesophilic bacteria and Staphylococcus aureus counts of 6 different types of instant soups were analyzed. Microbiological analysis was carried out in a total of 72 packages of soups, including three replicates. Total aerobic mesophilic bacteria counts and S. aureus counts were determined to be 3.51–4.53 log cfu/g and 0.93–1.71 log cfu/g, respectively. Coliform bacteria were not detected in any of the tomato soups analyzed. The highest number of coliform bacteria (2.10 log cfu/g) was detected in Ezogelin soups. Escherichia coli was not detected in any of the samples analyzed. In addition, the inhibitory effects of five different antibiotics and three different propolis extracts supplied from three different regions of Turkey (Corlu, Kirklareli and Ordu) were examined against S. aureus isolated from the instant soups. All of the S. aureus bacteria isolated were sensitive to the antibiotic Amoxicillin. Propolis extracts were inhibitory towards S. aureus isolated from instant soups, but propolis samples obtained from different geographical regions showed varying antimicrobial effects