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Subcutaneous Infection of Methicillin Resistant Staphylococcus Aureus MRSA
Published on: February 9, 2011
Microbiological Quality and Safety of Fresh Rabbit Meat with Special Reference to Methicillin-Resistant S. aureus
Jessica da Silva Guedes1, David Velilla-Rodriguez1, Elena González-Fandos1
1Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios 53, 26006 Logrono, Spain.
Abstract:
The purpose of this investigation was to evaluate the microbial quality and safety of rabbit meat. A total of 49 rabbit meat samples were taken at the retail level. The mesophiles, staphylococci, Enterobacterales, and Pseudomonas spp. counts were 4.94 ± 1.08, 2.59 ± 0.70, 2.82 ± 0.67, and 3.23 ± 0.76 log CFU/g, respectively. Campylobacter spp. were not detected in any sample. Listeria monocytogenes was isolated from one sample (2.04%) at levels below 1.00 log CFU/g. Multi-resistant S aureus was found in seven samples (14.9%). Methicillin-resistant S. aureus, S. epidermidis, S. haemolyticus, M. caseolyticus, and M. sciuri were found in a sample each (10.20%), and all of them were multi-resistant. Multi-resistant ESBL-producing E. coli were detected in two samples from the same retailer (4.08%). The high resistance found in methicillin-resistant staphylococci and ESBL-producing E. coli is of particular concern, and suggests that special measures should be taken in rabbit meat.
Insights
Microbial analysis of retail rabbit meat revealed concerning levels of multi-resistant bacteria, including Staphylococcus aureus and ESBL-producing E. coli. While Campylobacter was absent, these findings highlight the need for enhanced safety measures in rabbit meat production and handling.
Area of Science:
- Food Microbiology
- Food Safety
- Antimicrobial Resistance
Background:
- Rabbit meat is a globally consumed protein source.
- Assessing microbial quality and safety is crucial for public health.
- Retail environments can be points of microbial contamination.
Purpose of the Study:
- To evaluate the microbial quality and safety of rabbit meat sold at the retail level.
- To identify specific bacterial contaminants and assess their antimicrobial resistance profiles.
Main Methods:
- Analysis of 49 retail rabbit meat samples.
- Quantification of mesophilic bacteria, staphylococci, Enterobacterales, and Pseudomonas spp.
- Detection of specific pathogens including Campylobacter spp., Listeria monocytogenes, and multi-resistant strains of Staphylococcus aureus and E. coli.
Main Results:
- Moderate counts of mesophiles, staphylococci, Enterobacterales, and Pseudomonas spp. were observed.
- Campylobacter spp. were not detected; Listeria monocytogenes was found in one sample at low levels.
- Significant isolation of multi-resistant Staphylococcus aureus (14.9%) and ESBL-producing E. coli (4.08%) was noted, including methicillin-resistant staphylococci.
Conclusions:
- Retail rabbit meat can harbor multi-drug resistant bacteria, posing a potential public health risk.
- The presence of methicillin-resistant staphylococci and ESBL-producing E. coli is of particular concern.
- Implementation of enhanced safety protocols throughout the rabbit meat supply chain is recommended.
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