Commercially Distributed Meat as a Potential Vehicle for Community-Acquired Methicillin-Resistant Staphylococcus aureus

Ogata, Kikuyo; Narimatsu, Hiroshi; Suzuki, Masahiro; Higuchi, Wataru; Yamamoto, Tatsuo; Taniguchi, Hatsumi

doi:10.1128/aem.07470-11

Cited by 46 publications

(34 citation statements)

References 30 publications

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“…Our results offer further support to the existing hypotheses (Ogata et al, ) that assure that the presence of MRSA in retail meat is a potential source of MRSA for the consumer. Even when the risk of exposure to MRSA through consumption of contaminated food appears to be small, our results show that it is realistic to expect that a fraction of the human exposure to MRSA could originate from cross‐contamination and recontamination events during household food preparation.…”

Section: Discussionsupporting

confidence: 90%

“…Available data suggest that the prevalence and level of MRSA in raw chicken meat at retail are in general low (de Boer et al, ; Weese, Avery, & Reid‐Smith, ). However, even when the risk of exposure to MRSA through consumption of contaminated food appears to be small in comparison with that related to the contact with livestock animals or humans (EFSA, ), it has been suggested that commercially distributed meat could play an important role in the presence of MRSA in the community (Ogata et al, ). The ingestion of MRSA could result in intestinal colonization and further extra‐intestinal infection or transmission (Weese et al, ).…”

Section: Introductionmentioning

confidence: 99%

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Probabilistic model for the estimation of the consumer exposure to methicillin‐resistant Staphylococcus aureus due to cross‐contamination and recontamination

2019

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The presence of multidrug‐resistant bacteria like methicillin‐resistant Staphylococcus aureus (MRSA) in retail meat is one of the current concerns of the public health authorities. Bacterial cross‐contamination and recontamination during household food preparation could play an important role in the dissemination of such bacteria, and therefore could contribute to a serious health problem, more specifically for immunocompromised people. In order to evaluate the importance of such events, a probabilistic model was developed to estimate the likelihood and extent of cross‐contamination and recontamination and the burden of MRSA from contaminated raw chicken meat via hands and kitchen utensils in a serving (consisting on a slice of bread and a piece of grilled chicken meat) during a household barbecue in Germany. A modular design was used, taking into account the chronological order of the routines during the barbecue event, and Monte Carlo simulations were applied. Available data on the prevalence and burden of MRSA in chicken meat at retail in Germany were used as starting point and were incorporated in the model as probability distributions. The probabilities and extent of bacterial transfer between food items and kitchen utensils (referred to as “Objects”) and the routines performed during food preparation (referred to as “Actions”) specified by their probabilities of occurrence were incorporated as the main input parameters. The model was set up in R 3.5.0 and converted to a standardized format (FSKX file). Therefore, the code can be easily accessed, evaluated, modified, and reused for different purposes. The present study contributes to the quantification of consumer exposure to MRSA through food consumption once contaminated food has entered the household kitchen. Even when the MRSA prevalence and bacterial load in retail chicken meat in Germany are low, resistant bacteria can reach the consumer due to cross‐contamination and recontamination events. The results show that the probability of one CFU to be transferred from the contaminated raw chicken meat to the final serving and the number of MRSA bacteria transferred due to cross‐contamination and recontamination events are in general low, being the contamination of the final serving more likely to occur via bread, rather than via grilled chicken. The results show that the prevalence of MRSA at retail highly influences the probability of the final serving to be contaminated. However, this study also highlights the importance of keeping good hygiene practices during the household food manipulation for reducing the spread of MRSA. The provision of the model in a standardized data format will allow an easy incorporation of the developed model into a complete quantitative microbial risk assessment model that will greatly help to estimate the risk of consumer exposure to MRSA through the consumption of contaminated food.

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Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Probabilistic model for the estimation of the consumer exposure to methicillin‐resistant Staphylococcus aureus due to cross‐contamination and recontamination

2019

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“…Nevertheless, preformed SEs, (cross-)contamination of surfaces and kitchen appliances with S . aureus as well as potential colonization or infection of persons handling the meat prior to cooking remain a risk and dissemination might occur [35]. …”

Section: Discussionmentioning

confidence: 99%

Variety of Antimicrobial Resistances and Virulence Factors in Staphylococcus aureus Isolates from Meat Products Legally and Illegally Introduced to Germany

et al. 2016

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Food products of animal origin can serve as a vehicle for Staphylococcus (S.) aureus, a facultative pathogen involved in a variety of diseases. As a result, international trade and illegal transportation of foodstuffs can facilitate the distribution of S. aureus over long distances. In this study, we investigated S. aureus isolates recovered from meat products confiscated from passengers returning from non-EU countries at two German airports and from samples of legally imported meats from non-EU countries. The aim was to characterize isolates in regard to their genetic relatedness as well as their antimicrobial resistance profiles and major virulence factors in order to assess potential risks associated with these products. The isolates were characterized by spa typing, MLST, macrorestriction analysis, microarray analysis and antimicrobial susceptibility testing. MRSA isolates were further characterized by dru typing. The characteristics of the majority of the isolates indicated a human origin, rather than an association with livestock. The results further revealed a considerable heterogeneity among the MRSA isolates, despite their common origin. Overall, a plenitude of major virulence factors and antimicrobial resistances was detected among the isolates, highlighting the potential risks associated with contaminated meat products and the transportation of such products among different countries.

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“…Several studies were performed to screen foods of animal origin intended for human consumption for the presence of MRSA and to investigate the characteristics of the MRSA isolates in many countries such as North American (Pu et al, 2009), European (de Boer et al, 2009, and Asian countries (Cui et al, 2009;Ogata et al, 2012;Boost et al, 2013b).…”

Section: Introductionmentioning

confidence: 99%

Identification of Livestock-Associated Methicillin-ResistantStaphylococcus aureusIsolates in Korea and Molecular Comparison Between Isolates from Animal Carcasses and Slaughterhouse Workers

Moon

Tamang²,

Nam³

et al. 2015

Foodborne Pathogens and Disease

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This study was undertaken to screen methicillin-resistant Staphylococcus aureus (MRSA) in animal carcasses and slaughterhouse workers and characterize MRSA isolates identified during 2010-2012 in Korea. A total of 830 (16.4%) S. aureus and 65 (1.3%) MRSA were isolated from 9669 carcass samples. MRSA was more frequently detected in chicken carcasses (1.2%) than in cattle (0.3%) and pig carcasses (0.6%). The prevalence of MRSA in workers was 6.9% (4/58) in chicken slaughterhouse workers, but no MRSA was detected in pig and cattle slaughterhouse workers (0/41). Two different lineages of MRSA were identified (i.e., human-associated type [ST5, ST59, and ST72] and livestock-associated [LA] type [ST398, ST541, and ST692]); only LA MRSA was observed in chicken carcasses, whereas both types were found in cattle and pig carcasses and workers. All human-associated MRSA isolates carried enterotoxin and/or leukotoxin genes, whereas LA MRSA types did not carry these genes, except ST692 type. However, all LA MRSA isolates were multiresistant, whereas human-associated types were susceptible or resistant to fewer than two antimicrobials except ST5. Furthermore, one or more resistance genes were attributed for resistance to aminoglycosides (aac(6')-Ie-aph(2″), ant(4')-Ia, and aph(3')-IIIa), tetracycline [tet(K), tet(L), tet(M), and tet(S)], macrolide-lincosamide-streptogramin B (ermA, ermB, ermC, and ermT), lincosamide [lnu(B)], phenicol-lincosamide-oxazolidinone-pleuromutilin-streptogramin A (cfr), chloramphenicol (fexA), and fusidic acid [fus(C)]. To our knowledge, this is the first report of tet(S) gene in MRSA isolates and first detection of a unique (ST692) type of MRSA in occupational workers. Detection of new types of human-associated and LA MRSA with multiple resistance and virulence genes in food animal products constitutes a potential threat to public health.

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Commercially Distributed Meat as a Potential Vehicle for Community-Acquired Methicillin-Resistant Staphylococcus aureus

Cited by 46 publications

References 30 publications

Probabilistic model for the estimation of the consumer exposure to methicillin‐resistant Staphylococcus aureus due to cross‐contamination and recontamination

Probabilistic model for the estimation of the consumer exposure to methicillin‐resistant Staphylococcus aureus due to cross‐contamination and recontamination

Variety of Antimicrobial Resistances and Virulence Factors in Staphylococcus aureus Isolates from Meat Products Legally and Illegally Introduced to Germany

Identification of Livestock-Associated Methicillin-ResistantStaphylococcus aureusIsolates in Korea and Molecular Comparison Between Isolates from Animal Carcasses and Slaughterhouse Workers

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