The Occurrence and Characteristics of Methicillin-Resistant Staphylococcal Isolates from Foods and Containers

Abstract

Antimicrobial resistance (AMR) has emerged as an urgent global public health issue that requires immediate attention. Methicillin-resistant staphylococci (MRS) is a major problem, as it may cause serious human and animal infections, eventually resulting in death. This study determined the proportional distribution, genetic characteristics, and antimicrobial susceptibility of mecA- or mecC-carrying staphylococci isolated from food chain products. A total of 230 samples were taken from meat, food, fermented food, and food containers. Overall, 13.9% (32/230) of the samples were identified to have Staphylococcus aureus isolates; of those, 3.9% (9/230) were MRS, with eight mecA-positive and one mecC-positive samples, and 1.3% (3/230) methicillin-resistant Staphylococcus aureus (MRSA). MRSA strains belonging to three sequence types (ST9, ST22, and a newly identified ST), three different spa types (T005, t526, and a newly identified type), and three different SCCmec types (IV, V, and an unidentified SCCmec) were detected. Additionally, eight mecA-positive staphylococcal isolates were identified as S. haemolyticus, S. sciuri, S. simulans, and S. warneri, while the mecC-harboring isolate was S. xylosus. The enterotoxin gene, SEm, was detected at 1.56% in S. aureus, whereas SEq was detected at 0.31%, and SEi was also found in MRSA. Our study emphasizes the importance of enhanced hygiene standards in reducing the risk of occupational and foodborne MRSA infections associated with the handling or consumption of meat, food, and preserved food products.

Identification of Methicillin-Resistant Staphylococcus aureus in poultry meat portions using Multiplex PCR

“…This method underscores the significance of employing advanced molecular methods for robust antimicrobial resistance surveillance in food sources, particularly in the context of potential public health implications. Kansaen et al (2023) noted that their findings highlight potential public health concerns related to the environmental contamination of staphylococci in the food chain. These bacteria in food, meat, may contribute to antimicrobial resistance and the spread of enterotoxin genes, fostering cross-contamination between humans and livestock.…”

“…These bacteria in food, meat, may contribute to antimicrobial resistance and the spread of enterotoxin genes, fostering cross-contamination between humans and livestock. Therefore, it is crucial to carefully control and implement preventive measures to mitigate the associated risks (1,31). Consuming contaminated meat can result in food poisoning and the acquisition of genes associated with antibiotic resistance.…”

Occurrence of antimicrobial-resistant bovine mastitis bacteria in Sakon Nakhon, Thailand

“…DNA samples from other bacterial species were amplified for the sod A gene using the primers sod A-F (5´-CCITAYICITAYGAYGCIYTIGARCC-3´) and sod A-R (5´-ARRTARTAIGCRT GYTCCCAIACRTC-3´). The PCR program consisted of initiating at 95°C for 3 min, followed by 35 cycles of amplification, denaturation at 95°C for 30 s, annealing at 37°C for 60 s, and elongation at 72°C for 45 s [ 22 ]. The PCR products of sod A were subjected to Sanger DNA sequencing for species confirmation.…”