Epidemiology of Methicillin-Resistant Staphylococcus aureus along the Meat Production Chain

Dear Colleagues,

Meat is an important nutrition source, and global demand for meat is increasingly growing today. Global meat production is estimated to double by 2050, most of it in developing countries. Increasing livestock production and safe processing and marketing of meat and meat products also represent a big challenge. Methicillin-resistant Staphylococcus aureus (MRSA) is one of the most important antimicrobial resistant pathogens causing severe life-threatening infections in hospitals and the community. Livestock seems to be a significant reservoir of MRSA; however, a major concern has been extended in the production chain of foods of animal origin. Many studies report close genetic relatedness among isolates of food and human origin; this is an alarming signal to farmers, food industry, and public health agencies regarding the risk of spreading antimicrobial resistance. The prudent use of antimicrobials in livestock is playing a vital role to animal health but also reflects on human health. Understanding the points of exposure to MRSA of livestock, meat processing workers, and the environment is crucial for the development and implementation of best practices to eliminate spreading of MRSA and other resistant bacteria in the community. Therefore, epidemiological studies of MRSA in the meat production chain, from farm, abattoirs, and meat processing plants, could be used as baseline studies for modeling the spread of the pathogen to consumers and the community. These studies could also be applicable to other researchers to perform risk assessment, evaluate the risk for specific products, and inform official authorities for action under the One Health perspective.

Dr. Daniil Sergkelidis
Dr. Theofilos Papadopoulos
Dr. Charalambos Kotzamanidis
Dr. Panagiotis Papadopoulos
Guest Editors

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