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Isolation and characterization of methicillin-resistant Staphylococcus aureus strains from Louisiana retail meats

Shuaihua Pu1, Feifei Han, Beilei Ge

  • 1Department of Food Science, 111 Food Science Building, Louisiana State University, Baton Rouge, LA 70803, USA.

Applied and Environmental Microbiology
|November 4, 2008
PubMed

Insights

Staphylococcus aureus and methicillin-resistant S. aureus (MRSA) were found in retail meat. Pork had higher contamination rates than beef, with six MRSA strains identified in samples from Baton Rouge.

Area of Science:

  • Food microbiology
  • Public health microbiology
  • Antimicrobial resistance

Background:

  • Staphylococcus aureus is a common pathogen.
  • Methicillin-resistant S. aureus (MRSA) poses a significant public health threat.
  • Food products can serve as vehicles for pathogen transmission.

Purpose of the Study:

  • To determine the prevalence of S. aureus and MRSA in retail meat.
  • To characterize MRSA strains found in meat products.

Main Methods:

  • Collection of 120 retail meat samples (pork and beef) from 30 grocery stores.
  • Microbiological analysis for S. aureus and MRSA isolation.
  • Strain typing of MRSA isolates using Panton-Valentine leucocidin detection and pulsed-field gel electrophoresis (PFGE).

Main Results:

  • S. aureus was detected in 45.6% of pork and 20% of beef samples.
  • Six MRSA strains were isolated: five from pork and one from beef.
  • MRSA isolates belonged to two distinct strain types: USA300 (PVL-positive) and USA100.

Conclusions:

  • Retail meat, particularly pork, can be a source of S. aureus and MRSA.
  • The presence of specific MRSA clones (USA300 and USA100) in meat is concerning.
  • Further investigation into foodborne transmission routes of MRSA is warranted.

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