Hussein Ali Hussein’s scientific contributions

Aims: The presence of Staphylococcus aureus, particularly methicillin-resistant S. aureus (MRSA), on retail meat products is becoming more and more of a concern. The aim of the present study is to examine the recovered strains of methicillin-resistant Staphylococcus aureus (MRSA) from different retail beef in Najaf/ Iraq. Methodology and results: The phenotypically by conventional identification. Genotypical examination was made also by polymerase chain reaction (PCR) to detect the genes some diagnostic genes for the enterotoxins sea, seb, sed. More than 200 strains of Staphylococcus aureus, from different butchers meat shops. MRSA strains were characterized by streaking on different selective media and biochemically identified as Staphylococcus aureus MRSA. The results showed that the appearance of sea genes in 51% of the isolates. Seb gene was in 18.90% of the isolates while 5.40 % of the isolates displayed sed gene. Also, Resistance towards six different antimicrobial agents was assessed and revealed that the tested strains of Staphylococcus aureus showed different level of resistance for Streptomycin 100%, Cotrimoxazole 100% , Cephalothin 45.90%and Tetracycline 32.3%. Conclusion, significance and impact of study: the majority of molecular isolate types have been connected to human infections globally, demonstrating that these S. aureus strains in Iraq have a potential for serious pathogenicity. The presence of the genes (sea, sed, and seb) in the MERSA isolates from meat in this study is alarming and raising public health concerns.

Salmonella enterica subsp. diarizonae is a bacterial strain that has been of amassed alarm due to its influence on community health. This bacteria is frequently isolated from cold-blooded reptiles, sheep and monkeys. Lately, it has been identified from birds migrating transversely the continent of Asia and Europe. This study is the first of its kind in Iraq to diagnose this serotype of Salmonella from chicken meat and study the level of its resistance to antibiotics. Ten types of antibiotics were used, and this bacteria was extremely unaffected to seven antibiotics out of a total of ten antibiotics and sensitive to only three, with an average diameter of inhibition of Tetracycline 10 mm and Chloramphenicol 7mm. Salmonella were used as a comparison sample, and this bacteria was sensitive to a large number of antibiotics notwithstanding its high resistance to antibiotics, according to a large number of research. The occurrence of antibiotic resistance in Salmonella enterica diarizonae additional confuses the controlling of infections and increases distresses about the efficiency of antibiotic treatment.

Aims: The presence of Staphylococcus aureus, particularly methicillin-resistant S. aureus (MRSA), on retail meat products is becoming more and more of a concern. The aim of the present study is to examine the recovered strains of methicillin-resistant Staphylococcus aureus (MRSA) from different retail beef in Najaf/ Iraq. Methodology and results: The phenotypically by conventional identification. Genotypical examination was made also by polymerase chain reaction (PCR) to detect the genes some diagnostic genes for the enterotoxins sea, seb, sed. More than 200 strains of Staphylococcus aureus, from different butchers meat shops. MRSA strains were characterized by streaking on different selective media and biochemically identified as Staphylococcus aureus MRSA. The results showed that the appearance of sea genes in 51% of the isolates. Seb gene was in 18.90% of the isolates while 5.40 % of the isolates displayed sed gene. Also, Resistance towards six different antimicrobial agents was assessed and revealed that the tested strains of Staphylococcus aureus showed different level of resistance for Streptomycin 100%, Cotrimoxazole 100% , Cephalothin 45.90%and Tetracycline 32.3%. Conclusion, significance and impact of study: the majority of molecular isolate types have been connected to human infections globally, demonstrating that these S. aureus strains in Iraq have a potential for serious pathogenicity. The presence of the genes (sea, sed, and seb) in the MERSA isolates from meat in this study is alarming and raising public health concerns.

This research was directed to determine the influence of an alcoholic extract of okra on the lessening of the destructive impact of the aflatoxin produced by Aspergillus fumigatus in white mice and its influence on some physiological blood parameters. Different food samples, (grains and fruits) such as (wheat, barley, corn, rice, citrus, strawberries, and apples) were selected for the isolation of a variety of fungi. The results showed that Aspergillus flavus 15(18.7%), Aspergillus niger12(15%), Penicillium spp 7(8.7%), Aspergillus terreus 7 (8.7%), Aspergillus fumigatus7(8.7%), Alternaria spp. 10 (12.5%), Aspergillus parasiticus 6 (7.5%) Fusarium 6 (7.5%), Penicillium chrysogenum5(6.3), Mucor spp.2(2.5%), and Rhizopus stoloinfier 3(5.5%). The identified fungi were tested for aflatoxin production, and the results revealed that Aspergillus fumigatus produced the most aflatoxin. Okra alcoholic extract was tested in vivo against the negative impact of aflatoxins using different concentrations. The findings revealed that alcoholic extracts showed reasonable influence on some blood parameters, and the results are promising.

The aim: It has been well established that thyme has antioxidant activity and microbial inhibition capacity against different pathogens. Hence this study was conducted to investigate the effect of adding thyme (aqueous and alcoholic) extract on beef mincemeat quality. Materials and methods: Three different concentrations (0.4, 0.8.and 1.2 mg/ml) were used. Beef mincemeat stored at 4C° for 7 and 14 days after mixing with the extracts. The meat samples not treated with the extracts are considered as a control group. Different bacteriological indicators e.g. (Total plate count, Total coliform, Salmonella and Shigella count, and Staphylococcus aureus) were assessed to validate the efficiency of the extract to prolonged the storage period at 4C°. Results: The results of the antimicrobial assay of (aqueous and alcoholic extracts of thyme at different concentrations showed that the aqueous extract had significant inhibitory action on the growth of a wide range of bacteria compared to the alcoholic extract. Conclusions: Thus, the thyme aqueous extracts can be efficient and promising as a preservative for the meat and its products especially at high concentrations to inhibit bacterial growth.

Probiotics are useful microorganisms that are effective in protecting against pathogenic microorganisms, used to support food to provide beneficial effects to human health by maintaining the natural balance of the intestinal flora and reducing diseases, especially those related to the gastrointestinal tract.The ability of the Lactic acid bacteria to produce bacteriocin. In this study 74 samples were collected from various clinical sources include 31 samples of mouth and 43 samples from Vaginal swabs, for the period July 2018 until December 2018. The results of the isolation and laboratory diagnosis and biochemical testes the ownership of 43 isolates from lactic acid bacteria in vaginal swab and the highest percentage isolates bacterial (52%) of the samples of the vagina. All isolates showed lactic acid bacteria effectiveness of the microbial agents toward some negative bacterial species to dye grams diameters ranged between inhibition zones (14-22mm). Findings showed that RF bacteriocin values produced by the bacterium LAB isolates ranged from (0.45-0.57).

Antioxidant and antimicrobial activity of thyme has been well established against various microorganisms. This study was carried out to investigate the effect of aqueous and alcoholic extract of thyme on beef mincemeat quality. Three differential concentrations (0.4, 0.8, and 1.2 mg/ml) of both thyme extracts were used for the beef mincemeat preservation. Untreated meat samples were considered as the control group while the extracts treated beef mincemeat are stored at 4°C for 7 to 14 days. To validate the extract's ability to prolong the storage period at 4 °C, various bacteriological indicators like total plate count, presence of total coliform, Salmonella, Shigella, and Staphylococcus aureus count were assessed. The results of the antimicrobial assay of aqueous and alcoholic extracts of thyme at different concentrations showed that the aqueous extract had significant inhibitory action on the growth of a wide range of bacteria compared to the alcoholic extract. Thus, the thyme aqueous extracts can be efficient and promising as preservatives for meat and its products, especially at high concentrations to inhibit bacterial growth.

Probiotics are useful microorganisms that are effective in protecting against pathogenic microorganisms, used to support food to provide beneficial effects to human health by maintaining the natural balance of the intestinal flora and reducing diseases, especially those related to the gastrointestinal tract.The ability of the Lactic acid bacteria to produce bacteriocin. In this study 74 samples were collected from various clinical sources include 31 samples of mouth and 43 samples from Vaginal swabs, for the period July 2018 until December 2018. The results of the isolation and laboratory diagnosis and biochemical testes the ownership of 43 isolates from lactic acid bacteria in vaginal swab and the highest percentage isolates bacterial (52%) of the samples of the vagina. All isolates showed lactic acid bacteria effectiveness of the microbial agents toward some negative bacterial species to dye grams diameters ranged between inhibition zones (14-22mm). Findings showed that RF bacteriocin values produced by the bacterium LAB isolates ranged from (0.45-0.57).