This study investigated the presence of methicillin-resistant Staphylococcus aureus (MRSA) in raw meat and fish and foods prepared from them for patient consumption in public hospitals in Salvador, Bahia, in northeastern Brazil. A total of 114 samples of raw meat and fish (chicken, n = 30; beef, n = 30; pork, n = 24; and fish, n = 30) and 63 samples of prepared foods (made with chicken, n = 15; beef, n = 15; pork, n = 15; and fish, n = 18) were collected from the kitchens of 10 different hospitals. Of the 114 investigated raw meat and fish samples, 28.1% were positive for MRSA, which comprised 23.3% beef, 23.3% chicken, 37.5% pork, and 30% fish samples. Of the prepared foods, 9.5% were positive for MRSA, which comprised 5.6% chicken products, 6.7% pork products, and 22.2% fish products. MRSA contamination was not detected in prepared beef dishes. A statistical analysis showed no association between the presence of MRSA and the type of raw food (P > 0.05). The high prevalence of MRSA among the raw foods tested and the presence of the microorganism in prepared foods emphasizes the necessity of enforcing hygienic practices within hospital kitchens.

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The slaughter process produces carcasses, which are of greater commercial value, and by-products, which can be separated into edible or non-edible products. The latter is intended for the preparation of products not fit for human consumption, such as animal meal. The use of animal meal as feed ingredients reduces the environmental damage caused by the waste from the slaughterhouses and supplies nutritional and economic characteristics in the poultry sector. However, contamination by microorganisms such as Salmonella spp. plays an important role in the spread of the pathogen in poultry farms. This in turn negatively impacts poultry performance and can be a consumer health risk. In this report, we review the process for extracting proteinaceous waste from these by-products and the risk of contamination by Salmonella spp. in the food chain of animal products.

Non-edible by-products of animal origin are slaughter waste from slaughter animals that after processing give rise to animal meal which in turn is used as ingredients in the preparation of animal feed such as farm animals. Although this practice has its advantages in reducing environmental impact and meeting the nutritional needs of animals, it can serve as a vehicle for microorganisms such as Salmonella spp. Since food can play an important role in the dissemination of pathogens in the poultry production chain through feeding, the objective of the present study was to investigate the presence of Salmonella spp. samples of non-edible flours of animal origin used in the formulation of feed and also of feed produced from these by-products in slaughterhouses received from Bahia and Pernambuco states, Brazil and that are used in the industrial poultry farms of these States. Out of 649 samples of animal origin flours and feed were analyzed, of which 110 (16.9%) presented Salmonella spp. Statistical analysis, through descriptive analysis and Pearson’s chi-squase association test (X2) showed an association between the presence of Salmonella spp. and the different  types of inedible foods analyzed (p<0.05).This contamination in the analyzed samples indicates failure in the microbiological control during and/or after processing of animal origin flours, making them the sources of pathogen dissemination in the poultry chain.

Animal origin flours is the non-edible by-product resulting from the processing of waste from the slaughter of animals, not intended for human consumption. In addition to taking advantage of waste, this process aims to reduce environmental damage. However, during some stage of the process of its elaboration may occur contamination by antimicrobials resistant microorganisms such as Salmonella spp. When serving as food for these animals, these products can spread pathogens on farms, causing flock infection. Food contaminated with Salmonella spp. antimicrobial resistant has a direct negative impact on poultry performance, as well as a risk to consumer health through carcass consumption. Thus, the aim of the present study was to investigate the antimicrobial resistance profile in Salmonella spp. isolated from non-edible animal from slaughterhouses located in Bahia and Pernambuco states, Brazil. From biochemical tests for isolation and identification of Salmonella spp., 81 isolates were randomly selected to be submitted to antimicrobial susceptibility testing using the plate diffusion method. Most of the isolates was sensitive to the antimicrobials tested. Nalidixic acid showed the highest percentage among those that were resistant, one of the antimicrobials used in the treatment of salmonellosis. This fact can be considered worrying, since the food production chain of animal origin can be an important carrier of resistant strains, especially since it is at the beginning of the production process.