Survival of methicillin-resistant Staphylococcus aureus during thermal processing of frankfurters, summer sausage,...

Area of Science:

• Food Safety
• Microbiology
• Public Health

Background:

• Antibiotic-resistant bacteria, such as Methicillin-resistant Staphylococcus aureus (MRSA), pose a significant global health threat.
• MRSA has been detected in retail meat products, raising concerns about foodborne transmission.
• Limited data exists on MRSA's behavior and survival during meat processing.

Purpose of the Study:

• To evaluate the efficacy of thermal processing in reducing MRSA levels in frankfurters, summer sausage, and boneless ham.
• To assess MRSA survival rates under specific processing conditions relevant to the meat industry.

Main Methods:

• Frankfurters, summer sausage, and boneless ham were prepared using standardized meat laboratory procedures.
• Meat products were subjected to thermal processing, reaching an internal temperature of 70°C and subsequently cooled to 7.2°C.
• MRSA reduction was quantified by comparing processed samples to uncooked controls, calculating log reduction values.

Main Results:

• Thermal processing significantly reduced MRSA populations (p<0.05) in all tested meat products compared to controls.
• Boneless ham exhibited the highest MRSA log reduction (7.28 logs), followed by summer sausage (6.75 logs) and frankfurters (5.53 logs).
• All processed meat products showed substantial decreases in MRSA levels post-cooking.

Conclusions:

• Thermal processing of frankfurters, summer sausage, and boneless ham to an internal temperature of 70°C is sufficient to mitigate the risk of MRSA.
• Achieving this internal temperature is a critical control point for ensuring food safety concerning MRSA in these processed meat items.
• The findings support current food safety guidelines for thermal processing of meat products to control bacterial hazards like MRSA.