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Presence of Methicillin-resistant Staphylococcus Aureus in Slaughterhouse Environment, Pigs, Carcasses, and Workers

Meldra Ivbule1, Edvīns Miklaševičs2, Liene Čupāne2

  • 1Veterinary Surveillance Department, Food and Veterinary Service, Riga, LV-1050, Latvia.

Journal of Veterinary Research
|July 7, 2018
PubMed
Abstract

Insights

Methicillin-resistant Staphylococcus aureus (MRSA) is prevalent in pigs and slaughterhouses, with high resistance rates. Worker hygiene significantly impacts pork contamination risk, highlighting the need for improved food safety practices.

Area of Science:

  • Veterinary Microbiology
  • Food Safety Science
  • Public Health

Background:

  • Methicillin-resistant Staphylococcus aureus (MRSA) poses a significant zoonotic threat, contributing to foodborne illnesses and showing high prevalence in global pig populations.
  • Understanding MRSA dynamics in slaughterhouses is crucial for mitigating public health risks and ensuring food safety.

Purpose of the Study:

  • To determine the occurrence and antimicrobial resistance patterns of MRSA in a slaughterhouse setting.
  • To compare MRSA prevalence and characteristics with other European countries.
  • To identify factors influencing MRSA contamination in pigs, workers, and the environment.

Main Methods:

  • Conventional microbial and molecular techniques were employed.
  • Sampling included pigs (n=100), carcasses (n=105), workers (n=19), and environmental swabs (n=24).

Main Results:

  • 78 MRSA isolates were identified, with prevalence in pigs ranging from 8.0% to 88.6%.
  • MRSA was detected in 21.1% of workers and 6.7% of carcasses.
  • High resistance rates were observed for penicillin (98.2%), tetracycline (89.1%), erythromycin (60.1%), and gentamycin (65.5%). Fifteen spa types were identified, with t01333 being most common.

Conclusions:

  • MRSA prevalence and spa types varied based on slaughterhouse capacity and hygiene practices.
  • Slaughterhouse worker MRSA carriage is a key factor in pork contamination.
  • Enhanced hygiene protocols are essential to reduce MRSA transmission in food production environments.
Keywords:
Staphylococcus aureusantimicrobial resistancepigsslaughterhouses

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