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Genotyping of Staphylococcus aureus by Ribosomal Spacer PCR (RS-PCR)
08:51

Genotyping of Staphylococcus aureus by Ribosomal Spacer PCR (RS-PCR)

Published on: November 4, 2016

Prevalence and molecular characterization of Staphylococcus aureus in commercially available meat over a one-year

Dipendra Thapaliya1, Brett M Forshey1, Jhalka Kadariya2

  • 1Department of Epidemiology, University of Iowa College of Public Health, 145N. Riverside Drive, Iowa City, IA, 52242, United States; Center for Emerging Infectious Diseases, University of Iowa College of Public Health, 2501 Crosspark Rd, Coralville, IA, 52241, United States.

Food Microbiology
|April 13, 2017
PubMed

Insights

Methicillin-resistant Staphylococcus aureus (MRSA) and methicillin-susceptible S. aureus (MSSA) are present in raw meat. Conventional meat had higher MRSA and MSSA prevalence than antibiotic-free options, indicating meat as a potential transmission vehicle.

Area of Science:

  • Food safety and microbiology
  • Antimicrobial resistance
  • Molecular epidemiology

Background:

  • Methicillin-resistant Staphylococcus aureus (MRSA) poses a significant public health threat due to its association with severe infections and mortality.
  • Previous research has identified Staphylococcus aureus, including MRSA, on raw meat products, suggesting a potential route of transmission.

Purpose of the Study:

  • To investigate the prevalence and molecular characteristics of Staphylococcus aureus and MRSA in raw meat products.
  • To compare the occurrence of S. aureus and MRSA in antibiotic-free versus conventional raw meat.
  • To assess the presence of specific virulence factors (PVL) and resistance genes (mecA) in S. aureus isolates from meat.

Main Methods:

  • A year-long surveillance study of 3,290 raw meat samples from 8 Iowa retail stores.
  • Molecular characterization of S. aureus isolates using spa typing and PCR for mecA and PVL genes.
  • Quantification of S. aureus using colony counts (CFU/10g) on a subset of samples.

Main Results:

  • Staphylococcus aureus was detected in 27.8% of meat samples.
  • Conventional meat exhibited higher prevalence of both MRSA and MSSA compared to antibiotic-free meat.
  • 1.9% of isolates were PVL-positive, 4.5% carried mecA, and 17.1% showed phenotypic oxacillin resistance. 132 distinct spa types were identified, with t002 being the most common.
  • Bacterial load varied, with turkey samples showing the highest levels.

Conclusions:

  • Raw meat products, particularly conventional ones, serve as potential vehicles for the transmission of S. aureus, including MRSA.
  • Findings highlight the need for interventions in meat processing to mitigate S. aureus transmission from farm to household.
  • Public health strategies may be required pre- and post-slaughter to control the spread of S. aureus through the food supply.
Keywords:
Antibiotic resistanceGenotypeMRSAMeatStaphylococcus aureus

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