Livestock-associated methicillin-resistant Staphylococcus
aureus in Czech retailed ready-to-eat meat products

J 2022

Livestock-associated methicillin-resistant Staphylococcus aureus in Czech retailed ready-to-eat meat products

GELBÍČOVÁ, Tereza, Kristýna BRODÍKOVÁ and Renata KARPÍŠKOVÁ

Basic information

Original name

Livestock-associated methicillin-resistant Staphylococcus aureus in Czech retailed ready-to-eat meat products

Authors

GELBÍČOVÁ, Tereza (203 Czech Republic, belonging to the institution), Kristýna BRODÍKOVÁ (203 Czech Republic, belonging to the institution) and Renata KARPÍŠKOVÁ (203 Czech Republic, guarantor, belonging to the institution)

Edition

International Journal of Food Microbiology, AMSTERDAM, ELSEVIER, 2022, 0168-1605

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

10606 Microbiology

Country of publisher

Netherlands

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

URL

Impact factor

Impact factor: 5.400

RIV identification code

RIV/00216224:14110/22:00125947

Organization unit

Faculty of Medicine

DOI

http://dx.doi.org/10.1016/j.ijfoodmicro.2022.109727

UT WoS

000809664800008

Keywords in English

Clonal lineages; Fermented meat product; Livestock-associated MRSA; Meat chain; Resistance; Virulence

Abstract

V originále

This study was aimed on the detection of methicillin resistant Staphylococcus aureus (MRSA) in different categories of retailed ready-to-eat (RTE) meat products from the Czech producers and determination of their genetic properties, antimicrobial resistance and virulence. In RTE meat products, 2% (4/181) of examined samples were MRSA positive. MRSA strains were detected only in durable fermented meat products made exclusively from pork meat. Detection of livestock-associated MRSA (LA-MRSA) clonal lineages (ST398 and ST4999), SCCmec cassette type V and tetracycline resistance indicate a source of contamination from raw pork. The study confirms the ability of these strains to survive the technological process rather than contamination of meat products from the food processing environment. MRSA strains did not carry any of the tested genes encoding staphylococcal enterotoxins or virulence genes (for Panton-Valentine leukocidin, exfoliative toxins A, B and toxic shock syndrome). Our results point out the spread of LA-MRSA through the meat processing chain.

Citovat

GELBÍČOVÁ, Tereza, Kristýna BRODÍKOVÁ and Renata KARPÍŠKOVÁ. Livestock-associated methicillin-resistant Staphylococcus aureus in Czech retailed ready-to-eat meat products. International Journal of Food Microbiology. AMSTERDAM: ELSEVIER, 2022, vol. 374, May 2022, p. 1-5. ISSN 0168-1605. Available from: https://dx.doi.org/10.1016/j.ijfoodmicro.2022.109727.

@article{1858697,
   author = {Gelbíčová, Tereza and Brodíková, Kristýna and Karpíšková, Renata},
   article_location = {AMSTERDAM},
   article_number = {May 2022},
   doi = {http://dx.doi.org/10.1016/j.ijfoodmicro.2022.109727},
   keywords = {Clonal lineages; Fermented meat product; Livestock-associated MRSA; Meat chain; Resistance; Virulence},
   language = {eng},
   issn = {0168-1605},
   journal = {International Journal of Food Microbiology},
   title = {Livestock-associated methicillin-resistant Staphylococcus aureus in Czech retailed ready-to-eat meat products},
   url = {https://www.sciencedirect.com/science/article/pii/S0168160522001994?via%3Dihub},
   volume = {374},
   year = {2022}
}

TY  - JOUR
ID  - 1858697
AU  - Gelbíčová, Tereza - Brodíková, Kristýna - Karpíšková, Renata
PY  - 2022
TI  - Livestock-associated methicillin-resistant Staphylococcus aureus in Czech retailed ready-to-eat meat products
JF  - International Journal of Food Microbiology
VL  - 374
IS  - May 2022
SP  - 1-5
EP  - 1-5
PB  - ELSEVIER
SN  - 01681605
KW  - Clonal lineages
KW  - Fermented meat product
KW  - Livestock-associated MRSA
KW  - Meat chain
KW  - Resistance
KW  - Virulence
UR  - https://www.sciencedirect.com/science/article/pii/S0168160522001994?via%3Dihub
N2  - This study was aimed on the detection of methicillin resistant Staphylococcus aureus (MRSA) in different categories of retailed ready-to-eat (RTE) meat products from the Czech producers and determination of their genetic properties, antimicrobial resistance and virulence. In RTE meat products, 2% (4/181) of examined samples were MRSA positive. MRSA strains were detected only in durable fermented meat products made exclusively from pork meat. Detection of livestock-associated MRSA (LA-MRSA) clonal lineages (ST398 and ST4999), SCCmec cassette type V and tetracycline resistance indicate a source of contamination from raw pork. The study confirms the ability of these strains to survive the technological process rather than contamination of meat products from the food processing environment. MRSA strains did not carry any of the tested genes encoding staphylococcal enterotoxins or virulence genes (for Panton-Valentine leukocidin, exfoliative toxins A, B and toxic shock syndrome). Our results point out the spread of LA-MRSA through the meat processing chain.
ER  -

GELBÍČOVÁ, Tereza, Kristýna BRODÍKOVÁ and Renata KARPÍŠKOVÁ. Livestock-associated methicillin-resistant Staphylococcus aureus in Czech retailed ready-to-eat meat products. \textit{International Journal of Food Microbiology}. AMSTERDAM: ELSEVIER, 2022, vol.~374, May 2022, p.~1-5. ISSN~0168-1605. Available from: https://dx.doi.org/10.1016/j.ijfoodmicro.2022.109727.

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