Prevalence and types of methicillin-resistant Staphylococcus aureus (MRSA) in meat and meat products from retail outlets and in samples of animal origin collected in farms, slaughterhouses and meat processing facilities. A review

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Camino González-Machado , Carlos Alonso-Calleja , Rosa Capita
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Abstract

Methicillin-resistant Staphylococcus aureus (MRSA) is a frequent cause of nosocomial and community infections, in some cases severe and difficult to treat. In addition, there are strains of MRSA that are specifically associated with food-producing animals. For this reason, in recent years special attention has been paid to the role played by foodstuffs of animal origin in infections by this microorganism. With the aim of gaining knowledge on the prevalence and types of MRSA in meat and meat products, a review was undertaken of work published on this topic since 2001, a total of 259 publications, 185 relating to meat samples from retail outlets and 74 to samples of animal origin collected in farms, slaughterhouses and meat processing facilities. Strains of MRSA were detected in 84.3% reports (156 out of 185) from retail outlets and 86.5% reports (64 out of 74) from farms, slaughterhouses and meat processing facilities, although in most of the research this microorganism was detected in under 20% of samples from retail outlets, and under 10% in those from farms, slaughterhouses and meat processing facilities. The meat and meat products most often contaminated with MRSA were pork and chicken. In addition to the mecA gene, it is crucial to take into consideration the mecB and mecC genes, so as to avoid misidentification of strains as MSSA (methicillin-susceptible Staphylococcus aureus). The great variety of methods used for the determination of MRSA highlights the need to develop a standardized protocol for the study of this microorganism in foods.

Abstract Image

零售点的肉类和肉制品以及在农场、屠宰场和肉类加工设施采集的动物源性样本中耐甲氧西林金黄色葡萄球菌(MRSA)的流行率和类型。综述
耐甲氧西林金黄色葡萄球菌(MRSA)是引起院内和社区感染的常见原因,在某些情况下病情严重且难以治疗。此外,有些 MRSA 菌株专门与食用动物有关。因此,近年来人们特别关注动物源食品在这种微生物感染中所起的作用。为了了解肉类和肉制品中 MRSA 的流行情况和种类,我们对 2001 年以来发表的有关该主题的 259 篇论文进行了回顾,其中 185 篇涉及零售店的肉类样本,74 篇涉及在农场、屠宰场和肉类加工厂采集的动物源性样本。84.3%的报告(185 份中的 156 份)中检测到了来自零售店的 MRSA 菌株,86.5%的报告(74 份中的 64 份)中检测到了来自农场、屠宰场和肉类加工厂的 MRSA 菌株,尽管在大多数研究中,来自零售店的样本中检测到这种微生物的比例不到 20%,而来自农场、屠宰场和肉类加工厂的样本中检测到这种微生物的比例不到 10%。最常受到 MRSA 污染的肉类和肉制品是猪肉和鸡肉。除了 mecA 基因外,还必须考虑 mecB 和 mecC 基因,以避免将菌株误认为 MSSA(甲氧西林易感金黄色葡萄球菌)。用于测定 MRSA 的方法多种多样,因此有必要为研究食品中的这种微生物制定一个标准化方案。
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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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