Methicillin-resistant Staphylococcus aureus (MRSA) is a pathogen that has developed resistance to beta-lactam antibiotics and has been isolated at low population numbers in retail meat products. The objectives of this study were to estimate the potential transfer of MRSA from contaminated retail pork products to food contact surfaces and to estimate the potential for human exposure to MRSA by contact with those contaminated surfaces. Pork loins, bacon, and fresh pork sausage were inoculated with a four-strain mixed MRSA culture over a range of populations from approximately 4 to 8 log, vacuum packaged, and stored for 2 weeks at 5°C to simulate normal packaging and distribution. Primary transfer was determined by placing inoculated products on knife blades, cutting boards, and a human skin model (pork skin) for 5 min. Secondary transfer was determined by placing an inoculated product on the contact surface, removing it, and then placing the secondary contact surface on the initial contact surface. A pork skin model was used to simulate transfer to human skin by placing it into contact with the contact surface. The percentages of transfer for primary transfer from the inoculated products to the cutting board ranged from 39 to 49%, while the percentages of transfer to the knife ranged from 17 to 42%. The percentages of transfer from the inoculated products to the pork skin ranged from 26 to 36%. The secondary transfer percentages ranged from 2.2 to 5.2% across all products and contact surfaces. Statistical analysis showed no significant differences in the amounts of transfer between transfer surfaces and across cell concentrations.

Methicillin-resistant Staphylococcus aureus, commonly referred to as MRSA, first emerged from Staphylococcus aureus in the 1960's as an organism that was resistant to beta-lactam antibiotics such as penicillin. MRSA is able to colonize the skin, mouth and nares of both humans and animals without causing disease. However, if the bacteria gains entry via a cut or other skin abrasion, it can lead to more serious infections such as pneumonia, meningitis and septicemia. The three main types of MRSA infections currently recognized are hospital associated (HA), community associated (CA) and livestock associated (LA). Recently, MRSA has also been discovered in retail meat products in the United States and other countries throughout the world. This discovery has raised concerns about the possibility of food being a vehicle for MRSA transmission and infection. It has been reported that MRSA can be found in meat processing facilities at any stage of production. Many studies have determined that pork and swine production are the major MRSA reservoirs. The current understanding of how MRSA may be