Methicillin-resistant Staphylococcus aureus (MRSA) in foods of animal origin: A systematic review

Abstract

Methicillin-resistant Staphylococcus aureus (MRSA) is a major cause of infections in humans and onset of this bacterium in hospitalized individuals has been well documented. However, a report on MRSA colonization and infection of individuals in the community, without prior contact with hospital environment, suggests the occurrence of other sources of contamination, such as the use of drugs in livestock, causing colonization of production animals with MRSA, and resulting in contamination of meat products. This study aimed at compiling and analyzing the scientific publications on the occurrence of MRSA in foods. A systematic review of the literature was performed in Lilacs, Medline and Pubmed databases, and the articles published from 2000 to 2013 were selected. A significant number of studies involving different samples was observed. Wide variations on the MRSA prevalence were found, and also on the methodologies used for the analyses. The MLST strain ST398 is commonly detected in pigs, and it was the most isolated bacterium from samples analyzed in different studies. ST8 and ST5 strains, belonging to human biovar, have also been frfrequently isolated, suggesting that food handlers have been a source for meat contamination with MRSA.