Review of pork and pork products as a source for transmission of methicillin-resistant Staphylococcus aureus

Review (Published online: 12-12-2022)

8. Review of pork and pork products as a source for transmission of methicillin-resistant Staphylococcus aureus

Aswin Rafif Khairullah, Sri Agus Sudjarwo, Mustofa Helmi Effendi, Sancaka Cashyer Ramandinianto, Maria Aega Gelolodo, Agus Widodo, Katty Hendriana Priscilia Riwu, and Dyah Ayu Kurniawati

International Journal of One Health, 8(2): 167-177

ABSTRACT

Methicillin-resistant Staphylococcus aureus (MRSA) is an opportunistic bacterium that can cause infection in animals and humans. Recently, MRSA from food-producing or farm animals has been identified as livestock-associated MRSA (LA-MRSA). The spread of LA-MRSA is particularly found in pork and pork products because LA-MRSA has been widely known to infect pigs. The most common type of LA-MRSA identified in pork and pork products is the clonal complex LA-MRSA 398 (LA-MRSA CC398). The MRSA strains on the surface of pork carcasses can be spread during the handling and processing of pork and pork products through human hands, cutting tools, and any surface that comes into direct contact with pork. Food infection is the main risk of MRSA in pork and pork products consumed by humans. Antibiotics to treat food infection cases due to MRSA infection include vancomycin and tigecycline. The spread of MRSA in pork and pork products is preventable by appropriately cooking and cooling the pork and pork products at temperatures above 60°C and below 5°C, respectively. It is also necessary to take other preventive measures, such as having a clean meat processing area and disinfecting the equipment used for processing pork and pork products. This review aimed to explain epidemiology, transmission, risk factors, diagnosis, public health consequences, treatment of food poisoning, and preventing the spread of MRSA in pork and pork products.

Keywords: antibiotics, livestock, methicillin-resistant Staphylococcus, pork products.