RT info:eu-repo/semantics/article
T1 Prevalence and types of methicillin-resistant Staphylococcus aureus (MRSA) in meat and meat products from retail outlets and in samples of animal origin collected in farms, slaughterhouses and meat processing facilities. A review
A1 González Machado, Camino
A1 Alonso Calleja, Carlos
A1 Capita González, Rosa María
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 MRSA
K1 meat
K1 prevalence
K1 types
K1 3309 Tecnología de Los Alimentos
AB [EN]Methicillin-resistant Staphylococcus aureus (MRSA) is a frequent cause of nosocomial and community infections, in some cases severe and difficult to treat. In addition, there are strains of MRSA that are specifically associated with food-producing animals. For this reason, in recent years special attention has been paid to the role played by foodstuffs of animal origin in infections by this microorganism. With the aim of gaining knowledge on the prevalence and types of MRSA in meat and meat products, a review was undertaken of work published on this topic since 2001, a total of 259 publications, 185 relating to meat samples from retail outlets and 74 to samples of animal origin collected in farms, slaughterhouses and meat processing facilities. Strains of MRSA were detected in 84.3% reports (156 out of 185) from retail outlets and 86.5% reports (64 out of 74) from farms, slaughterhouses and meat processing facilities, although in most of the research this microorganism was detected in under 20% of samples from retail outlets, and under 10% in those from farms, slaughterhouses and meat processing facilities. The meat and meat products most often contaminated with MRSA were pork and chicken. In addition to the mecA gene, it is crucial to take into consideration the mecB and mecC genes, so as to avoid misidentification of strains as MSSA (methicillin-susceptible Staphylococcus aureus). The great variety of methods used for the determination of MRSA highlights the need to develop a standardized protocol for the study of this microorganism in foods.
PB Elsevier
SN 0740-0020
LK https://hdl.handle.net/10612/21520
UL https://hdl.handle.net/10612/21520
NO González-Machado, C., Alonso-Calleja, C., & Capita, R. (2024). Prevalence and types of methicillin-resistant Staphylococcus aureus (MRSA) in meat and meat products from retail outlets and in samples of animal origin collected in farms, slaughterhouses and meat processing facilities. A review. Food Microbiology, 104580. https://doi.org/10.1016/j.fm.2024.104580
DS BULERIA. Repositorio Institucional de la Universidad de León
RD Jul 6, 2024