The antibacterial effect of the combination of red raspberry concentrate and antibiotics on Staphylococcus aureus

Background The increasing presence of both methicillin-resistant isolates of Staphylococcus aureus (MRSA), and lately vancomycin-resistant Staphylococcus aureus (VRSA), requires pursuit of new antibiotics. This is achieved in several ways: by modification of existing antibiotics, by synthesis of new antibiotics or by empirical screening of, so far, unexamined compounds. Consumption of fresh or processed berries (raspberry, blackberry, strawberry, currant, cranberry and other berries) is considered exceptionally beneficial due to the potent antioxidant and antibacterial activity of their phenolic compounds. Having in mind high percentage of highly resistant bacterial strains of Staphylococcus aureus and antibacterial potency of red raspberries' phenolic compounds, the goal of study was to investigate interactive effect of red raspberries' concentrate and antibiotics on Staphylococcus aureus [1-4].