Prevalence of Staphylococcus aureus and methicillin-resistant S. aureus (MRSA) in food samples associated with foodborne illness in Alberta, Canada from 2007 to 2010

• Published in: Food microbiology 2012-10, Vol.32 (1), p.202-205
• Main Authors: Crago, B., Ferrato, C., Drews, S.J., Svenson, L.W., Tyrrell, G., Louie, M.
• Format: Article
• Language: English
• Subjects: Aeromonas; Anti-Bacterial Agents - pharmacology; Bacillus cereus; Biological and medical sciences; Campylobacter; Canada - epidemiology; Clostridium perfringens; Dairy Products - microbiology; Escherichia coli O157; food consumption; Food Contamination - analysis; Food industries; Food microbiology; Foodborne Diseases - epidemiology; Foodborne Diseases - microbiology; Foodborne illness; Fundamental and applied biological sciences. Psychology; Humans; meat; Meat - microbiology; Meat Products - microbiology; Methicillin-Resistant Staphylococcus aureus - drug effects; Methicillin-Resistant Staphylococcus aureus - genetics; Methicillin-Resistant Staphylococcus aureus - isolation & purification; monitoring; MRSA; prepared foods; Public health; Salmonella; Shigella; Staphylococcal Infections - epidemiology; Staphylococcal Infections - microbiology; Staphylococcus aureus; Staphylococcus aureus - drug effects; Staphylococcus aureus - genetics; Staphylococcus aureus - isolation & purification; Yersinia
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2012.04.012

Consumption of foods containing Staphylococcus aureus can cause severe gastro-intestinal illness. Given the fact that over the past decade, Canada has seen increasing rates of methicillin-resistant S. aureus (MRSA) carriage and infection, the objective of this study was to investigate the impact of methicillin-susceptible S. aureus (MSSA) and MRSA on foodborne illness in Alberta, Canada. Between January 2007 and December 2010, there were 693 food samples associated with foodborne investigations submitted to the Alberta Provincial Laboratory for Public Health (ProvLab). These foods were screened for: Bacillus cereus, Clostridium perfringens, S. aureus, Aeromonas spp., Campylobacter spp., Escherichia coli O157:H7, Salmonella, Shigella spp., and Yersinia spp. S. aureus was identified in 10.5% (73/693) of samples, and of these, 59% (43/73) were co-contaminated with at least one other organism on the screening panel. The S. aureus positive samples included 29 meat, 20 prepared foods containing meat, 11 prepared foods not containing meat, 10 dairy, and three produce. Methicillin-resistance was not detected in any isolates tested. These findings indicate that the presence of S. aureus in food associated with foodborne investigations is a cause for concern, and although MRSA was not found, the potential for outbreaks exists, and ongoing surveillance should be sustained. ► The presence of Staphylococcus aureus found in food is a cause for concern in Alberta. ► Identification of S. aureus was most commonly associated with protein-rich foods. ► Although MRSA was not found it is important to continue monitoring.