Detection of methicillin-resistant Staphylococcus aureus ST398 in food samples of animal origin in Spain

Isolation of Methicillin-Resistant Staphylococcus aureus Strains Producing Enterotoxins A, K and Q From Chicken Meat in Isfahan, Iran, 2014

“…The isolation of MRSA from different meat samples was reported previously from different countries (16)(17)(18)(19)(20)(21)(22)(23). Another study (10) reported MRSA strains from poultries in Iran; therefore, the isolation of MRSA strains from chicken meat was not surprising.…”

Prevalence, distribution, and antimicrobial susceptibility of Staphylococcus aureus in ready-to-eat salads and in the environment of a salad manufacturing plant in Northern Greece

“…(Anonymous 2005), there is a lack of information relating to antibiotic susceptibility of the isolated strains. According to other studies (Normanno et al 2007;de Boer et al 2009;Lozano et al 2009), the majority of the examined strains of MRSA were isolated from raw foods which, if properly processed and prepared before consumption, is not likely to cause disease. However, there is generally a shortage of data concerning the presence of MRSA in RTE foods.…”

MRSA Epidemiology in Animals

“…Lozano et al (2009) detected MRSA ST398 in food samples in Spain. A total of 318 samples of raw food were evaluated from food-producing animals (148 from chicken, 55 from pork, 46 from veal, 19 from lamb, 10 from turkey, 8 from rabbit and 12 minced-meat samples) and of wild animals (8 game birds, 4 wild boar, 4 deer and 4 hare samples).…”

“…MRSA detection in animals has been performed, generally, with isolation from samples from nasal and oral mucosae and perineum in small animals (Loeffler et al, 2005;Nienhoff et al, 2009), samples from milk in cows (Kwon et al, 2005), samples from nasal, oral and/or perineal swab, in pigs and horses (Baptiste et al, 2005;Voss et al, 2005;Huijsdens et al, 2006), samples from nose and cloacae in poultries (Nemati et al, 2008) and samples from meats (Lozano et al, 2009). …”

“…Lozano et al (2009), to detect MRSA in meat, pre-enriched the samples in BHI broth (brain heart infusion) containing 6.5% of sodium chloride at 35°C for 24 h. An aliquot of each growth was seeded on ORSAB plates (oxacillin resistance screening agar base) with oxacillin (2mg/L) and incubated at 35°C for 36 h. Van Duijkeren et al (2010) compared two methods of culture technique; the first was Müeller Hinton Broth containing 6.5% sodium chloride, which after overnight incubation at 37°C, was transferred to phenol red mannitol broth with 5µg/ml of ceftizoxime and 75µg/ml of aztreonam and after overnight incubation at 37°C was plated onto sheep blood agar and brilliance MRSA agar. In the second method, Tryptone Soy Broth was used containing 4% sodium chloride, 1% mannitol, 16µg/ml of phenol red, 50µg/ml of aztreonam and 5µg/ml ceftizoxime, plating onto sheep blood agar and MRSA brilliance agar after 48 hours of incubation at 37°C.…”