Identification of Staphylococcus aureus Carrying the mecA Gene in Ready-to-Eat Food Products Sold in Brazil

Abstract

Since Staphylococcus aureus can cause several types of diseases, the development of antibiotic resistance poses an even greater threat to public health. S. aureus is known to possess the adaptive capability to promptly respond to antibiotics, making it resistant and increasingly difficult to treat; methicillin-resistant strains of S. aureus are a major concern with regard to this species. Previous studies reported the identification of methicillin-resistant S. aureus in food, demonstrating that this can represent a source of S. aureus which may carry the mecA gene. Fifty-seven S. aureus isolates, previously obtained from different types of food, were screened by polymerase chain reaction with specific primers for the mecA gene, which mediates methicillin resistance. Five (9%) isolates showed the presence of mecA gene, demonstrating that food may contain microorganisms possessing resistance genes. This study emphasizes the need to include food as a possible source of S. aureus carrying mecA gene and the need to monitor these products. Moreover, this is the first report of the presence of mecA genes in S. aureus isolated from ready-to-eat food in Brazil and Latin America.

Signaling via the IL-20 receptor inhibits cutaneous production of IL-1β and IL-17A to promote infection with methicillin-resistant Staphylococcus aureus

“…It is the leading cause of hospital-acquired infection, and invasive S. aureus infections annually account for more American deaths than HIV, viral hepatitis, and influenza combined 1 . In recent years, methicillin-resistant Staphylococcus aureus (MRSA), resistant to routine anti-staphylococcal antibiotics, has become a concern beyond the hospital setting, with distinct ‘community-associated’ strains such as USA300 causing epidemic outbreaks, and reservoirs of these drug-resistant strains tainting meat and poultry samples in the U.S. and other countries 2,3 .…”

Prevalence, Antimicrobial Susceptibility, and Enterotoxin Gene Detection of Staphylococcus aureus Isolates in Ready-to-Eat Foods in Shaanxi, People's Republic of China

“…However, without hygienic measures during prep aration, retailing, and consumption, RTE foods can be easily contaminated with microorganisms such as Escherichia coll, Salmonella, Listeria, and S. aureus (8). Moreover, the existence of S. aureus in RTE food has been reported by many countries, such as Korea, Brazil, and Vietnam (5,6,14). Few studies about the existence of S. aureus in RTE foods in the People's Republic of China have been reported.…”

Methicillin-resistant Staphylococcus aureus in poultry- an emerging concern related to future epidemic

“…MRSA prevalence in human population can be around 60% (Hafiz et al, 2002) while true prevalence studies regarding MRSA in poultry are scarce. However, new reservoirs for MRSA may include poultry meat (Rizek et al, 2011;Lee, 2003;Lee, 2006;Kitai et al, 2005) as well as live poultry birds (Waters et al, 2011).…”