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Updated: Aug 9, 2026
Subcutaneous Infection of Methicillin Resistant Staphylococcus Aureus MRSA
Published on: February 9, 2011
One-year prevalence of antimicrobial susceptibility pattern of methicillin-resistant Staphylococcus aureus recovered
A Hasanpour Dehkordi1, L Khaji2, M H Sakhaei Shahreza3
1Department of Medical-Surgical Nursing, Faculty of Nursing and Midwifery, Shahrekord University of Medical Sciences, Shahrekord, Iran.
Abstract:
Food with animal origins and especially meat may play an important role in transmission of methicillin-resistant strains of Staphylococcus aureus to humans. The present investigation was carried out to determine the prevalence of MRSA in various types of Iranian meat samples as well as study their antimicrobial resistance properties. Nine-hundred raw meat samples were collected during various months of the year. Samples were cultured and those that were MRSA-positive were subjected to the disk diffusion method to study the antibiotic resistance pattern. One-hundred and sixty out of 900 raw meat samples (17.7%) were positive for MRSA. Raw sheep meat samples had the highest (24.0%), while raw camel meat samples had the lowest (10%) prevalence of MRSA. Samples which were collected in June, July, August, September and June months had the highest prevalence of MRSA. Bacterial strains were also resistant to ampicillin (100%), penicillin G (100%), gatifloxacin (96.8%), ceftriaxone (80%) and oxacillin (76.2%) antibiotics. We found that only one isolate was resistant to all tested antimicrobial agents. Contaminated meat samples are potential risk factor for transmission of MRSA. Thoughtful antibiotics prescription, control the hygienic quality of meat inspections and increase the hygienic status of butchers and slaughterhouses can decrease the prevalence of MRSA in meat.
Insights
Methicillin-resistant Staphylococcus aureus (MRSA) was found in 17.7% of Iranian raw meat samples, with sheep meat showing the highest prevalence. This highlights meat as a potential transmission route for MRSA, emphasizing food safety and antibiotic stewardship.
Area of Science:
- Microbiology
- Food Safety
- Public Health
Background:
- Food of animal origin, particularly meat, is a potential vehicle for transmitting methicillin-resistant Staphylococcus aureus (MRSA) to humans.
- Understanding MRSA prevalence in meat is crucial for assessing public health risks.
Purpose of the Study:
- To determine the prevalence of MRSA in various types of Iranian raw meat samples.
- To investigate the antimicrobial resistance properties of detected MRSA strains.
Main Methods:
- Collection and culture of 900 raw meat samples across different months.
- Identification of MRSA-positive samples.
- Disk diffusion method to assess antibiotic resistance patterns.
Main Results:
- 17.7% (160/900) of raw meat samples were positive for MRSA.
- Raw sheep meat exhibited the highest MRSA prevalence (24.0%), while camel meat had the lowest (10%).
- MRSA strains showed high resistance to ampicillin (100%), penicillin G (100%), and gatifloxacin (96.8%).
Conclusions:
- Contaminated meat poses a significant risk factor for MRSA transmission to consumers.
- Implementing stringent antibiotic prescription guidelines, enhancing meat inspection hygiene, and improving butcher/slaughterhouse sanitation are vital to reduce MRSA prevalence.
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