Prevalence, Antimicrobial Resistance, and Genetic Relationship of Methicillin-Resistant Staphylococcus aureus from Meats, Hat-Yai, Thailand

Methicillin-resistant Staphylococcus aureus (MRSA) is a dangerous pathogen that can cause serious illnesses, leading to morbidity and mortality worldwide. Food items, especially meats, can contaminate it. In this study, a total of 100 meat samples were investigated for MRSA. The results demonstrated the MRSA prevalence in meats as 2.84% (4/141 isolates). Three MRSA strains were obtained from pork, while 1 from beef (p-value < 0.05). It was discovered that all 4 MRSA showed the same virulence gene profiles. The α-hemolysis and catalase production were positive for all 4 MRSA strains. Antimicrobial susceptibility assay showed that all but one MRSA strains were resistant to streptomycin, chloramphenicol, and tetracycline. MRSA strain LN-4 from beef was resistant to an extra antimicrobial agent, clindamycin. MRSA typing using BOX-PCR discovered that 3 MRSA strains (LN-1 to LN-3) from pork and 1 (LN-4) from beef were identical in DNA fingerprint, suggesting the close genetic relationship among strains from 2 different meat samples. This study demonstrates the presence of MRSA from meats in the south of Thailand. Even though they exist in low amounts, their virulence traits are thought to be harmful and cause diseases. Thus, MRSA contamination in meats should be immediately paid attention to for public health.