Methicillin-Resistant Staphylococcus aureus (MRSA) in Food of Animal Origin: A New Challenge in Food Safety?

Background: Methicillin-resistant Staphylococcus aureus (MRSA) causes a wide range of infections, sometimes fatal, and represents a major problem in both human and veterinary medicine. The global spread of intensive farming and the high and indiscriminate use of antimicrobials has favoured the selection and circulation of MRSA in livestock and, consequently, in food of animal origin. The presence of MRSA is well documented in foodstuff, such as, beef, pork, poultry and rabbit meat as well as fish, raw milk and table eggs. The strains mostly isolated from food are animal associated, i.e. CC398; however, human strains have also been isolated from foodstuff. Some of these MRSA strains are capable of synthesizing staphylococcal enterotoxins. : In this review, the origin and the significance of MRSA in food of animal origin are discussed from a food safety point of view