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Published on: February 9, 2011

Prevalence of Staphylococcus aureus and methicillin-resistant Staphylococcus aureus (MRSA) on retail meat in Iowa

B M Hanson1, A E Dressler, A L Harper

  • 1Department of Epidemiology, University of Iowa College of Public Health, IA, USA.

Journal of Infection and Public Health
|October 18, 2011
PubMed

Insights

Methicillin-resistant Staphylococcus aureus (MRSA) was found in 1.2% of retail meat samples in Iowa. This study identified S. aureus in 16.4% of pork, chicken, beef, and turkey, with some strains carrying virulence genes.

Area of Science:

  • Food safety and public health
  • Microbiology and infectious diseases
  • Veterinary medicine and animal health

Background:

  • Recent studies show high rates of methicillin-resistant Staphylococcus aureus (MRSA) in retail meats.
  • Limited research exists on MRSA prevalence in U.S. meat products.

Purpose of the Study:

  • To determine the presence and prevalence of Staphylococcus aureus (S. aureus), including MRSA, in retail meat samples within the United States.
  • To identify specific S. aureus strains and their characteristics, such as spa types and the presence of the PVL gene.

Main Methods:

  • Collected fresh raw pork, chicken, beef, and turkey samples from 22 food stores across Iowa.
  • Isolated and identified S. aureus strains from 165 meat samples using standard microbiological techniques.
  • Determined MRSA status and characterized isolates for spa types and the Panton-Valentine leukocidin (PVL) gene.

Main Results:

  • Staphylococcus aureus was detected in 16.4% of samples (27 out of 165).
  • Prevalence rates for S. aureus were: Turkey (19.4%), Pork (18.2%), Chicken (17.8%), and Beef (6.9%).
  • Two MRSA isolates (1.2% prevalence) were found in pork, with one isolate positive for the PVL gene. Common spa types included t034, t337, t008, and t002.

Conclusions:

  • MRSA is present in a small proportion of retail meats available in Iowa.
  • The findings highlight the need for continued surveillance of MRSA in the food supply to assess potential public health risks.

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