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David Pérez-Boto1, Matilde D'Arrigo2, Ana García-Lafuente2
1Department of Food Technology, INIA-CSIC, Carretera de La Coruña Km 7, 28040 Madrid, Spain.
Abstract:
The presence of Staphylococcus aureus in six dry-cured meat-processing facilities was investigated. S. aureus was detected in 3.8% of surfaces from five facilities. The occurrence was clearly higher during processing (4.8%) than after cleaning and disinfection (1.4%). Thirty-eight isolates were typified by PFGE and MLST. Eleven sequence types (STs) were defined by MLST. ST30 (32%) and ST12 (24%) were the most abundant. Enterotoxin genes were detected in 53% of isolates. The enterotoxin A gene (sea) was present in all ST30 isolates, seb in one ST1 isolate, and sec in two ST45 isolates. Sixteen isolates harbored the enterotoxin gene cluster (egc) with four variations in the sequence. The toxic shock syndrome toxin gene (tst) was detected in 82% of isolates. Regarding antimicrobial resistance, twelve strains were susceptible to all the antibiotics tested (31.6%). However, 15.8% were resistant to three or more antimicrobials and, therefore, multidrug-resistant. Our results showed that in general, efficient cleaning and disinfection procedures were applied. Nonetheless, the presence of S. aureus with virulence determinants and resistance to antimicrobials, particularly multidrug-resistant MRSA ST398 strains, might represent a potential health hazard for consumers.
Insights
Staphylococcus aureus, a potential food hazard, was found on surfaces in dry-cured meat facilities, especially during processing. Multidrug-resistant strains, including MRSA ST398, pose a consumer health risk despite cleaning efforts.
Area of Science:
- Food microbiology
- Public health
- Antimicrobial resistance
Background:
- Staphylococcus aureus is a significant pathogen in food production.
- Dry-cured meat products are susceptible to microbial contamination.
- Understanding S. aureus prevalence and characteristics in processing environments is crucial for food safety.
Purpose of the Study:
- To investigate the presence and characteristics of Staphylococcus aureus in dry-cured meat-processing facilities.
- To assess the effectiveness of cleaning and disinfection procedures.
- To identify potential health hazards associated with S. aureus isolates.
Main Methods:
- Surface sampling in six dry-cured meat-processing facilities.
- Detection and quantification of S. aureus.
- Molecular typing using Pulsed-Field Gel Electrophoresis (PFGE) and Multilocus Sequence Typing (MLST).
- Detection of enterotoxin and toxic shock syndrome toxin genes.
- Antimicrobial susceptibility testing.
Main Results:
- S. aureus was detected on 3.8% of surfaces, with higher prevalence during processing (4.8%) than post-disinfection (1.4%).
- Eleven sequence types (STs) were identified, with ST30 and ST12 being most common.
- Virulence genes (sea, seb, sec, egc, tst) were present in 53% and 82% of isolates, respectively.
- 31.6% of isolates were susceptible to all tested antibiotics, while 15.8% were multidrug-resistant, including MRSA ST398.
Conclusions:
- While cleaning and disinfection procedures were generally effective, S. aureus persists in processing environments.
- The presence of S. aureus strains with virulence factors and antimicrobial resistance, especially MRSA ST398, represents a potential consumer health risk.
- Continued monitoring and robust hygiene practices are essential in dry-cured meat production.