Staphylococcus aureus noted in meat supply

Waters AE. Clin Infect Dis. 2011;1227-1230.

Multidrug-resistant strains of Staphylococcus aureus have become prevalent in the US meat and poultry supply, with some research showing that as much as half of the meat supply is contaminated.

Antimicrobials are often used in food and animal production to promote growth and prevent disease, and some research indicates that this practice may be contributing to antimicrobial resistance. Proper cooking kills the germs, however.

Researchers from the Division of Pathogen Genomics, Translational Genomics Research Institute said although Staphylococcus may be prevalent, it is far less so than Campylobacter, Salmonella and Escherichia coli.

They examined 136 meat and poultry samples purchased from 26 grocery stores in different cities across the United States, including Chicago, Los Angeles, Flagstaff, Ariz., Fort Lauderdale, Fla., and Washington D.C.

The researchers said the turkey samples had the highest rate of contamination, at 77%. Pork, chicken and beef followed with 42%, 41% and 37% rates of contamination, respectively. Ninety-six percent of all contaminated samples were resistant to at least one antimicrobial.

“Despite the claims of this small study, consumers can feel confident that meat and poultry is safe,” James H. Hodges, president of the American Meat Institute Foundation, said in a statement. “Federal data show that S. aureus infections in people that are caused by food are uncommon. CDC data also show that foodborne illnesses as a whole are declining due to our growing scientific knowledge about how to target and destroy bacteria on meat and poultry.”

Disclosure: The study was funded by the Pew Charitable Trust.

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