Milk and milk products can harbor a multiple varieties of microorganisms. Therefore, they can be an important source of foodborne pathogens, including multidrug‐resistant bacteria. Methicillin‐resistant Staphylococcus aureus (MRSA) causes a wide spectrum of infections both in animals and humans. Over the last two decades, the presence of MRSA in foods and food‐producing animals, including milk and milk products, has been frequently reported worldwide, raising public health concerns. In order to monitor and prevent foodborne MRSA contamination, it is necessary to understand their sources, the pheno/genotypic characteristics of the strains, and their transmission dynamics. In this review, studies conducted worldwide were summarized in order to assess the prevalence and diversity of MRSA circulating in milk and milk products. The risk factors for the occurrence of MRSA in milk and milk products were also discussed with preventive and control measures to avoid MRSA contamination in the dairy food chain.

To determine the incidence of antimicrobial residues in bovine meat using a microbiological method, 209 samples of bovine meat (imported: 153; 56 locals: 56) were collected through various retail outlets in Tizi-Ouzou area, Algeria. The collected samples were tested according to the European Union four-plates method (EU4pt), using Bacillus subtilis and Micrococcus luteus ATCC 9341. Only 60 (34/56 local meat and 26/153 imported meat) samples were free from antibiotics residues. Higher prevalence of residues was observed in imported bovine meat (83.01%) than local produced bovine meat (39.29%). High frequencies of contamination for all classes of antibiotics were observed in imported meat rather than local produced meat. From this latter, contamination with β-lactams and/or tetracyclines and sulfonamides was observed in 23.21% and 19.64% respectively. Sulfonamides were the most detected residues in the imported meat with 81.05%. 59.73% of samples were contaminated at least with two families of antibiotics residues, but in proportion that significantly (p<0.05) differ between imported (67.71%) and local produced meat (13.64%). Besides, one antibiotic residue family was detected in most (86.36%) of the contaminated bovine meat produced in Algeria. Our results confirm the non-respect of the withdrawal period between the treatment and slaughter of bovines. For this, further procedures for rational use of antibiotics in livestock and food quality control are required.