Prevalence of Methicillin-Resistant Staphylococcus aureus (MRSA) in Raw Meat and Meat Handlers in Onitsha, Nigeria

Abstract

Methicillin-resistant Staphylococcus aureus (MRSA) is a major human pathogen, causing severe morbidity and mortality worldwide both in hospitals and the community. Recent reports of isolation of methicillin-resistant Staphylococcus aureus (MRSA) from food animals, their meats as well as animal keepers have raised concern about the potential for food borne and zoonotic transmission. This study, evaluated the prevalence of MRSA in meat and meat handlers in Onitsha, Nigeria. A total of 274 samples were collected and analyzed using standard microbiological techniques. Staphylococcus aureus isolates were properly identified using standard procedures and confirmed as methicillin-resistant Staphylococcus aureus using Oxacillin-Resistance Screening Agar Base (ORSAB), supplemented with 2 g/l oxacillin. MRSA prevalence rates of 11(14.3%), 6(85.7%), 4(57.1%) and 12(63.2%) were observed in Beef, Pork, Donkey and Goat meats respectively. There was a significant difference in MRSA prevalence among the meat types (X2= 107.936; P<0.05). The Butchers’ tables showed MRSA prevalence of 3(50%), 8(100%), 2(100%) and 4(100%) for Beef, Goat, Pork and Donkey respectively, while the recovery rates of the organism from cutting knives were 2(33.33%), 7(100%), 2(100%) and 4(100%) for Beef, Goat, Pork and Donkey respectively; no MRSA was recovered from carcass dressing water. Out of 5 MRSA isolates from the body of live cows, 1(20%) was from the nostril, 2(40%) from the ear and 2(40%) from the groin. Over-all, the occurrence of MRSA in butchers was 51%. Out of 29 MRSA isolates from butchers, 12(41.38%) were from butchers 1-10 years in business, 9(31.03%) from 11-20 years, 5(17.24%) from 21-30 years. Two (6.9%) were observed in butchers 31-40 years in business, while 1(3.44%) was from 41-50 years in business. The high prevalence of MRSA in meat and its handlers tends to be of public health concern as it may play a potential role in disseminating the organism between animals and humans as well as to the community. Therefore, proper hygienic practices, control of indiscriminate use of antibiotics, and frequent screening of the risk population for MRSA, are hereby recommended both for prevention and control of meat borne infections and other community-acquired MRSA infections.