Related Experiment Video
Updated: May 5, 2026
Subcutaneous Infection of Methicillin Resistant Staphylococcus Aureus MRSA
Published on: February 9, 2011
Methicillin-resistant Staphylococcus aureus contamination in meat and meat products: a systematic review and
Lili Xing1, Mao Cheng2, Shulei Wang3
1Bacteriological Disease Laboratory, Yantai Center for Disease Control and Prevention, Yantai, Shandong, China.
Background:
Methicillin-resistant Staphylococcus aureus (MRSA) is distributed all over the world and can easily colonize food animals, which can be transmitted through the food chain, posing a threat to food safety and public health. This study aimed to elucidate the global prevalence of MRSA contamination in meat and meat products via systematic review and meta-analysis.
Methods:
A comprehensive retrieval was conducted in PubMed, Embase, Web of Science, and the Cochrane Library to identify eligible studies published up to December 10, 2024. Epidemiological data and study characteristics were extracted. Meta-analysis was made using a random-effects model in R software. Subgroup analyses were carried out by meat type, geographical region, and study period. Sensitivity analyses were launched to test the robustness of results, and the trim-and-fill method was applied to assess the potential impact of publication bias.
Results:
The pooled prevalence of MRSA contamination in meat and meat products was 3.72% (95% CI: 2.75-5.02%). The prevalence was 4.46% (95%CI: 2.82-6.98%) in raw poulty meat, 3.86% (95% CI: 2.58-5.74%) in raw livestock meat, and 2.84% (95%CI: 0.55-13.32%) in processed meat products. The Eastern Mediterranean region had the highest MRSA prevalence (9.13%; 95% CI: 4.28-18.44%), while North America reported the lowest (1.89%; 95% CI: 1.30-2.74%). Since 2015, the global prevalence of MRSA was 8.33% (95% CI: 5.29-12.86%). The adjusted pooled prevalence increased to 14.04% (95% CI: 10.38-18.73%) after applying the trim-and-fill method.
Conclusion:
The presence of MRSA in meat and meat products represents a public health concern. Enhanced surveillance efforts should prioritize raw livestock and poultry meat, particularly in the Eastern Mediterranean and Southeast Asia, to mitigate MRSA contamination in the food supply.
Systematic Review Registration:
CRD420251009933, https://www.crd.york.ac.uk/PROSPERO/view/CRD420251009933.
Insights
Methicillin-resistant Staphylococcus aureus (MRSA) is found in 3.72% of global meat products, posing a food safety risk. Higher prevalence is noted in raw poultry and livestock meat, especially in the Eastern Mediterranean region.
Area of Science:
- Food Safety
- Microbiology
- Public Health
Background:
- Methicillin-resistant Staphylococcus aureus (MRSA) is a global pathogen found in food animals.
- Transmission through the food chain poses significant risks to public health and food safety.
- Understanding MRSA prevalence in meat is crucial for risk assessment.
Purpose of the Study:
- To systematically review and meta-analyze the global prevalence of MRSA contamination in meat and meat products.
- To identify variations in prevalence based on meat type, region, and time period.
Main Methods:
- Comprehensive literature search of major databases (PubMed, Embase, Web of Science, Cochrane Library) up to December 2024.
- Meta-analysis using a random-effects model with subgroup and sensitivity analyses.
- Publication bias assessed using the trim-and-fill method.
Main Results:
- The pooled prevalence of MRSA in meat and meat products was 3.72%.
- Prevalence was higher in raw poultry (4.46%) and livestock meat (3.86%) compared to processed products (2.84%).
- The Eastern Mediterranean region showed the highest prevalence (9.13%), while North America had the lowest (1.89%). Post-2015 prevalence was 8.33%, adjusted to 14.04% after accounting for publication bias.
Conclusions:
- MRSA contamination in meat is a significant public health concern.
- Enhanced surveillance is recommended for raw livestock and poultry meat, particularly in the Eastern Mediterranean and Southeast Asia.
- Mitigation strategies are needed to reduce MRSA in the food supply.
Related Concept Videos
01:29Staphylococcal Skin Infections
01:25Mechanism of Antibiotic Resistance in MRSA
01:25Clinical Significance of Antibiotic Resistance