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Occurrence of Methicillin-Resistant Staphylococcus aureus in Ready-to-Eat Raw Fish from Japanese Cuisine Restaurants

Joelza Silva Carvalho1, Antenor Ferreira Leal Neto1, Isabela Maciel Melo2

  • 1Pharmacy Faculty, Federal University of Bahia, Rua Barão de Geremoabo, s/n, 40170-290, Salvador, BA, Brazil.

Journal of Food Protection
|May 22, 2020
PubMed

Insights

Ready-to-eat sashimi in Brazil is frequently contaminated with Staphylococcus aureus, including methicillin-resistant strains (MRSA). This finding highlights a significant food safety risk and potential for community spread of antibiotic-resistant bacteria.

Area of Science:

  • Food Safety
  • Microbiology
  • Public Health

Background:

  • Methicillin-resistant Staphylococcus aureus (MRSA) poses a significant threat to food safety.
  • Ready-to-eat foods, like sashimi, are potential vehicles for pathogen transmission.

Purpose of the Study:

  • To assess the prevalence and antimicrobial resistance of Staphylococcus aureus, with a focus on MRSA, in ready-to-eat sashimi from Japanese restaurants in Salvador, Brazil.
  • To evaluate the food safety implications of MRSA contamination in sashimi.

Main Methods:

  • Collected 127 sashimi samples from 16 restaurants.
  • Identified staphylococcal isolates using standard microbiological techniques.
  • Determined antimicrobial resistance profiles and confirmed MRSA using disk diffusion assays, cefoxitin/oxacillin screening, and PCR.

Main Results:

  • Staphylococcus aureus was detected in 73% of sashimi samples (tuna 75.5%, salmon 72.5%).
  • MRSA was found in 37% of positive samples (salmon 38.8%, tuna 34.0%).
  • Penicillin resistance was most common (65.5%), followed by tetracycline (22.5%), erythromycin (16.0%), and ciprofloxacin (3.2%). Two isolates showed presumed vancomycin resistance.

Conclusions:

  • High prevalence of S. aureus and MRSA in sashimi indicates a substantial foodborne disease risk.
  • The findings suggest a potential for community spread of antibiotic-resistant bacteria through contaminated sashimi.
  • Urgent food safety interventions are needed to mitigate MRSA transmission via ready-to-eat fish products.
Keywords:
Antimicrobial resistanceFood safetyMethicillin-resistant Staphylococcus aureusRestaurantSashimi

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