Determination of transfer of methicillin-resistant Stapylococcus aureus from retail pork products onto food contact surfaces and the potential for consumer exposure

Abstract

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