Methicillin-Resistant
            <i>Staphylococcus aureus</i>
            in Pork Production Shower Facilities

Larson, Kerry R Leedom; Harper, Abby L.; Hanson, Blake; Male, Michael J.; Wardyn, Shylo E.; Dressler, Anne E.; Wagstrom, Elizabeth A.; Tendolkar, Shaliesh; Diekema, Daniel J.; Donham, Kelley J.; Smith, Tara C.

doi:10.1128/aem.01128-10

Cited by 16 publications

(6 citation statements)

References 21 publications

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“…All 26 isolates identified as MRSA via positive PBP2' latex tests and mecA PCR were subjected to AST. Twenty-two (84.6%) were resistant to oxacillin; interestingly, four were found to be susceptible to oxacillin by broth microdilution, despite harboring the mecA gene, as we have seen in previous research [31] . Seventeen (65.4%) were resistant to tetracycline, 10 (38.5%) were resistant to erythromycin and 9 (34.6%) were resistant to clindamycin.…”

Section: Resultssupporting

confidence: 75%

MRSA in Conventional and Alternative Retail Pork Products

et al. 2012

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In order to examine the prevalence of Staphylococcus aureus on retail pork, three hundred ninety-five pork samples were collected from a total of 36 stores in Iowa, Minnesota, and New Jersey. S. aureus was isolated from 256 samples (64.8%, 95% confidence interval [CI] 59.9%–69.5%). S. aureus was isolated from 67.3% (202/300) of conventional pork samples and from 56.8% (54/95) of alternative pork samples (labeled “raised without antibiotics” or “raised without antibiotic growth promotants”). Two hundred and thirty samples (58.2%, 95% CI 53.2%–63.1%) were found to carry methicillin-sensitive S. aureus (MSSA). MSSA was isolated from 61.0% (183/300) of conventional samples and from 49.5% (47/95) of alternative samples. Twenty-six pork samples (6.6%, 95% CI 4.3%–9.5%) carried methicillin-resistant S. aureus (MRSA). No statistically significant differences were observed for the prevalence of S. aureus in general, or MSSA or MRSA specifically, when comparing pork products from conventionally raised swine and swine raised without antibiotics, a finding that contrasts with a prior study from the Netherlands examining both conventional and “biologic” meat products. In our study spa types associated with “livestock-associated” ST398 (t034, t011) were found in 26.9% of the MRSA isolates, while 46.2% were spa types t002 and t008—common human types of MRSA that also have been found in live swine. The study represents the largest sampling of raw meat products for MRSA contamination to date in the U.S. MRSA prevalence on pork products was higher than in previous U.S.-conducted studies, although similar to that in Canadian studies.

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Section: Resultssupporting

confidence: 75%

MRSA in Conventional and Alternative Retail Pork Products

et al. 2012

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“…A study by Beneke estimated the occurrence of MRSA in abattoir environments was 12% in slaughterhouse samples [14]. One study also highlighted the role of the environment as a source of MRSA in the commercial pig production chain, where MRSA was detected in the pork production shower facilities of two commercial swine systems [15]. Another study found MRSA carriage by abattoir workers was caused by cross-contamination between workers and carcasses [16].…”

Section: Discussionmentioning

confidence: 99%

Genotypic Characteristics and Correlation of Epidemiology of Staphylococcus aureus in Healthy Pigs, Diseased Pigs, and Environment

Zhou

2020

Antibiotics

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China is one of the largest producers of pigs and pork in the world. However, large-scale studies on pig-associated Staphylococcus aureus in relation to healthy pigs, diseased pigs and environment are scarce. The objective of the present study was to characterize and compare S. aureus isolates from healthy pigs, diseased pigs and environment through antimicrobial susceptibility testing, multiple locus sequence typing, spa typing, and antimicrobial resistance gene screening. Results showed all isolates were susceptible to linezolid and vancomycin. However, 66.7% (104/156) isolates were multidrug-resistant by displaying resistance to three or more antibiotics and high rates of resistance to penicillin, tetracycline, clindamycin, and clarithromycin were observed. Of the 20 multilocus sequence types (STs) identified among the isolates, ST9, ST188, and ST7 were most commonly isolated from healthy pigs and environment, while ST1 was most commonly isolated from diseased pigs. In total, 17 spa types were represented among the isolates, while t4792 was most commonly isolated from diseased pigs and t899, t189 were most commonly isolated from healthy pigs and environment. In conclusion, the genotypic and epidemiology characteristics observed among the isolates suggest pigs and pork could be important players in S. aureus dissemination.

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“…In recent years, a new strain of S. aureus , livestock-associated methicillin-resistant Staphylococcus aureus (LA-MRSA), has been recognized as a novel pathogen that has become a rapidly emerging cause of human infections [ 60 , 61 ]. LA-MRSA was first detected in 2005 in swine farmers and swine in France and in The Netherlands [ 62 – 64 ].…”

Section: Farm Food and Beyondmentioning

confidence: 99%

Staphylococcus aureusand Staphylococcal Food-Borne Disease: An Ongoing Challenge in Public Health

Kadariya

Smith

Thapaliya

2014

BioMed Research International

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Staphylococcal food-borne disease (SFD) is one of the most common food-borne diseases worldwide resulting from the contamination of food by preformed S. aureus enterotoxins. It is one of the most common causes of reported food-borne diseases in the United States. Although several Staphylococcal enterotoxins (SEs) have been identified, SEA, a highly heat-stable SE, is the most common cause of SFD worldwide. Outbreak investigations have found that improper food handling practices in the retail industry account for the majority of SFD outbreaks. However, several studies have documented prevalence of S. aureus in many food products including raw retail meat indicating that consumers are at potential risk of S. aureus colonization and subsequent infection. Presence of pathogens in food products imposes potential hazard for consumers and causes grave economic loss and loss in human productivity via food-borne disease. Symptoms of SFD include nausea, vomiting, and abdominal cramps with or without diarrhea. Preventive measures include safe food handling and processing practice, maintaining cold chain, adequate cleaning and disinfection of equipment, prevention of cross-contamination in home and kitchen, and prevention of contamination from farm to fork. This paper provides a brief overview of SFD, contributing factors, risk that it imposes to the consumers, current research gaps, and preventive measures.

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Methicillin-Resistant Staphylococcus aureus in Pork Production Shower Facilities

Cited by 16 publications

References 21 publications

MRSA in Conventional and Alternative Retail Pork Products

MRSA in Conventional and Alternative Retail Pork Products

Genotypic Characteristics and Correlation of Epidemiology of Staphylococcus aureus in Healthy Pigs, Diseased Pigs, and Environment

Staphylococcus aureusand Staphylococcal Food-Borne Disease: An Ongoing Challenge in Public Health

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