Prevalence of Staphylococcus aureus and methicillin-resistant Staphylococcus aureus (MRSA) on retail meat in Iowa

• Main Authors: B.M. Hanson (Author), A.E. Dressler (Author), A.L. Harper (Author), R.P. Scheibel (Author), S.E. Wardyn (Author), L.K. Roberts (Author), J.S. Kroeger (Author), T.C. Smith (Author)
• Format: Book
• Published: Elsevier, 2011-09-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Summary

Summary: Several recent studies have indicated a high prevalence of methicillin-resistant Staphylococcus aureus (MRSA) in retail-available meat. However, few studies have investigated MRSA in meat in the United States. The aim of this study was to determine the presence of Staphylococcus aureus (S. aureus) on meat samples available at retail stores. Samples of fresh raw pork, chicken, beef, and turkey were purchased from 22 food stores throughout Iowa. S. aureus strains were isolated from 27 of 165 samples, giving an overall prevalence of 16.4%. Turkey, pork, chicken, and beef had individual S. aureus prevalence rates of 19.4%, 18.2%, 17.8%, and 6.9%, respectively. Two isolates of MRSA were isolated from pork, giving an overall prevalence of 1.2%. One MRSA isolate was positive for the PVL gene. Common spa types included t034, t337, t008, and t002. These results suggest that MRSA is present on low numbers of retail meat in Iowa. Keywords: MRSA, Staphylococcus aureus, Retail meat, Pork, Beef, Chicken, Turkey

Item Description

1876-0341
10.1016/j.jiph.2011.06.001