Distribution of Methicillin-resistant Staphylococcus aureus (MRSA) in RAW meat and fish samples in Korea

Cho, Joon Il; Joo, In Sun; Choi, Jun Hyuk; Jung, Kyoung Hun; Choi, Eun Jeong; Son, Na Ry; Han, Min Kyung; Jeong, Sook Jin; Lee, Soon Ho; Hwang, In Gyun

doi:10.1007/s10068-014-0135-z

Cited by 19 publications

(18 citation statements)

References 20 publications

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“…Previous studies have shown that the isolation rate of S. aureus in retail meat was 35.0% (647/1,850) in China ( Wu et al, 2018 ), 27.9% (65/289) in USA ( Ge et al, 2017 ), and 21.8% (89/408) in India ( Zehra et al, 2019 ). In Korea, the isolation rates of 35.4% (74/209) ( Cho et al, 2014 ) and 11.0% (218/1,984) ( Heo et al, 2008 ) have been reported. Most of the above studies observed isolation rates higher than that of our results, but they also showed varying isolation rates depending on the type of meat product and processing technique.…”

Section: Resultsmentioning

confidence: 99%

Prevalence and Characteristics of Antimicrobial-Resistant Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus from Retail Meat in Korea

Kim¹,

Kim²,

Kim³

et al. 2020

Food Sci Anim Resour

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This study was to investigate the prevalence and characteristics of antimicrobial-resistant Staphylococcus aureus and methicillin-resistant S. aureus (MRSA) from 4,264 retail meat samples including beef, pork, and chicken in Korea between 2013 and 2018. A broth microdilution antimicrobial susceptibility testing was performed for S. aureus . Molecular typing by multilocus sequence typing (MLST), spa typing, and pulsed-field gel electrophoresis (PFGE), was performed on mecA -positive S. aureus strain. S. aureus was isolated at a rate of 18.2% (777/4,264), of which MRSA comprised 0.7% (29 strains). MLST analysis showed that 11 out of the 29 MRSA isolates were predominantly sequence type (ST) 398 (37.9%). In addition, ST72, ST692, ST188, ST9, and ST630 were identified in the MRSA isolates. The spa typing results were classified into 11 types and showed a high correlation with MLST. The antimicrobial resistance assays revealed that MRSA showed 100% resistance to cefoxitin and penicillin. In addition, resistance to tetracycline (62.1%), clindamycin (55.2%), and erythromycin (55.2%) was relatively high; 27 of the 29 MRSA isolates exhibited multidrug resistance. PFGE analysis of the 18 strains excluding the 11 ST398 strains exhibited a maximum of 100% homology and a minimum of 64.0% homology. Among these, three pairs of isolates showed 100% homology in PFGE; these results were consistent with the MLST and spa typing results. Identification of MRSA at the final consumption stage has potential risks, suggesting that continuous monitoring of retail meat products is required.

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Section: Resultsmentioning

confidence: 99%

Prevalence and Characteristics of Antimicrobial-Resistant Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus from Retail Meat in Korea

Kim¹,

Kim²,

Kim³

et al. 2020

Food Sci Anim Resour

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“…Many researches on MRSA in beef have been conducted in different countries. In these studies, the contamination rate has been reported as high as 10.6% [3,47,53,57,58,59,60]. S. aureus is present high prevalence in different kind of retail meat products.…”

Section: Mrsa In Foodsmentioning

confidence: 99%

“…This outbreak resulted in five deaths out of 21 reported cases. Since 1994, consumption of animal origin foods containing MRSA has been recognized as a health hazard and a lot of studies have highlighted the public health threat associated with the MRSA presence in foods [53,54,55,56,57]. In several studies, a high MRSA prevalence has been detected in various retail foods across the world, including milk, beef and fish [53,56,57].…”

Section: Mrsa In Foodsmentioning

confidence: 99%

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A General Outlook on Methicillin Resistant Staphylococcus aureus

Sırıken

Inat

Çiftci

2018

JAMB

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Methicillin resistant Staphylococcus aureus (MRSA) is a kind of bacteria which is resistant against methicillin and other kind of many antibiotics. S. aureus and MRSA can lead to serious problem in human as well as animals. The problem can be simple or sometimes serious such as skin infections, sepsis, pneumonia and bloodstream infections. Firstly, MRSA was largely related to hospital-acquired (HA) infection. However, it is well understood that there is other source of MRSA. Nowadays, MRSA has been divided three group; (1) Hospital-Associated MRSA (HA-MRSA), (2) Community-Acquired MRSA (CA-MRSA) and (3) Livestock-Associated MRSA (LA-MRSA). In addition to the three groups, MRSA has been found variety of animal origin foods (beef, poultry and pig meats and milk like that). Therefore, food of animal origin can contaminate with MRSA bacteria,

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“…Clones of MRSA identified from fish and fishery products either by spa typing or MLST or other typing methods were ST8‐t1767 in retail ready‐to‐eat raw fish (sashimi) collected from the Japanese prefecture of Hiroshima (Hammad et al., ); STNew‐t15669, ST5‐t311, ST88‐t186, ST8‐t121, ST5‐t002, ST5‐t334, ST6‐t711, and ST1‐t127 in India (Murugadas, Toms, Reethu, & Lalitha, ; Murugadas, Joseph, & Lalitha ); ST1 and ST39 in India (Sivaraman, Vanik, Visnuvinayagam, Prasad, & Ravishankar, ; Sivaraman, Vanik, Visnuvinayagam, Prasad, Murugadas, et al., ); and ST72 and ST1 in Korea (Rhee & Woo, ). Several pulsotypes including cluster E type were identified in MRSA from meat and fish (Cho et al., ; Siriken, Yildirim, Güney, Erol, & Durupinar, ). However, extensive studies were not reported on determining the clonal nature of the MRSA found in seafood.…”

Section: Mrsa Clones Associated With Seafood and Aquatic Environmentmentioning

confidence: 99%

Methicillin‐ResistantStaphylococcus aureusin Seafood: Prevalence, Laboratory Detection, Clonal Nature, and Control in Seafood Chain

Vaiyapuri

Joseph²,

Badireddy³

et al. 2019

Journal of Food Science

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Methicillin-resistant Staphylococcus aureus (MRSA), a versatile pathogen bearing multiple virulence determinants, is increasingly being detected in various food-producing animals, including fish. In addition, it is a potential food poisoning agent. MRSA is not an inherent microbiota of fish; its presence is attributed to pre-or postharvest contamination through fish handlers, water, ice, and processing equipment. Several reviews have been written on MRSA in clinical as well as the food animal-producing sector, but information specific to MRSA in seafood is scant. This review puts forth insights on MRSA detection in seafood, antibiotic resistance, diversity of clones in seafood, and possible control measures in seafood production chain. Emphasis has been given on assessing the variations in the protocols employed for isolation and identification in different food matrices and lay the foundation for researchers to develop optimized procedure.

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Distribution of Methicillin-resistant Staphylococcus aureus (MRSA) in RAW meat and fish samples in Korea

Cited by 19 publications

References 20 publications

Prevalence and Characteristics of Antimicrobial-Resistant Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus from Retail Meat in Korea

Prevalence and Characteristics of Antimicrobial-Resistant Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus from Retail Meat in Korea

A General Outlook on Methicillin Resistant Staphylococcus aureus

Methicillin‐ResistantStaphylococcus aureusin Seafood: Prevalence, Laboratory Detection, Clonal Nature, and Control in Seafood Chain

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