Meat Processing Facilities Research Articles

Editorial: How the application of antimicrobial hurdles in meat processing facilities shapes microbial ecology

Editorial: How the application of antimicrobial hurdles in meat processing facilities shapes microbial ecology

Nothing to hide: How governments justify the adoption of ag-gag laws.

Mainstream practices for producing meat, eggs, and dairy raise numerous concerns regarding public health, animal welfare, and environmental integrity. However, governments worldwide have expanded anti-whistleblower legislation that constrains informed public debate. Since 2019, several Canadian provinces have adopted so-called "ag-gag" laws designed to prevent hidden-camera investigations on farms and meat processing facilities. How do governments across Canada justify ag-gag laws as serving the public interest? To what extent do agricultural industry interests shape government adoption of ag-gag laws? Using Freedom of Information requests and debate records from provincial legislatures, we find that biosecurity is the most prominent justification for ag-gag laws, and that governments exhibit a close, collaborative relationship with industry actors. This case demonstrates that when it comes to contested sites of capital accumulation, governments are drawing on new spatial-legal tools to protect the status quo interests of private industry by dissuading dissent, debate, and public scrutiny.

Occurrence of Campylobacter, Listeria monocytogenes, and extended-spectrum beta-lactamase Escherichia coli in slaughterhouses before and after cleaning and disinfection

To prevent foodborne illness, adequate cleaning and disinfection (C&D) is essential to remove pathogenic bacteria from the slaughter environment. The aim of this study was to determine the presence of Campylobacter spp., Listeria monocytogenes, and extended-spectrum beta-lactamase-producing Escherichia coli (ESBL E. coli) before and after C&D in slaughterhouses.Samples from food- and non-food contact surfaces taken before and after C&D in one red meat and one poultry slaughterhouse were analyzed for the target bacteria. Whole-genome sequencing and antimicrobial susceptibility testing were performed.In total, 484 samples were analyzed. Campylobacter spp. were isolated from 13.0% to 15.5% of samples before C&D in the red meat and poultry slaughterhouse, respectively. Listeria monocytogenes was isolated before C&D in 12.5% and 5.2% of samples in the red meat and poultry slaughterhouse, respectively. It was noted that C. jejuni was detected on multiple surfaces and that L. monocytogenes showed potential persistence in one slaughterhouse. After C&D, L. monocytogenes was found in one sample. ESBL E. coli was not detected either before or after C&D.These findings show the possibility to remove pathogenic bacteria from slaughter and meat processing facilities, but also indicate that deficiencies in slaughter hygiene pose a risk of cross-contamination of meat.

Monitoring airborne pathogen transmission for enhanced safety at food processing facilities

AbstractFood manufacturing and processing are part of the nation's critical infrastructure. Due to the recent global spread of the SARS-CoV-2 virus, the potential contamination of the food chain and the resulting public health implications are of high consequence to society. The current primary food manufacturing and processing facilities already have various mechanisms such as hazard analysis and critical control point (HACCP) system in place. However, the widespread microbial infections in these facilities raise concerns that they will not only threaten the welfare of food processing workers, but also have a potentially greater consequence on the public if the food is contaminated with an infectious agent.Despite the increasingly recognised role of the environment in the spread of microbes, the effect of air properties remains poorly understood. Heating, ventilation, and air conditioning (HVAC) systems in meat processing facilities not only provide a means of transport for viruses and bacteria but may also deposit them on surfaces where they can survive for days. To maintain a stable and safe food chain supply during the pandemic, the challenges to ensure safe food supply and protect the workers' health must be quickly addressed through sustainable, safe and economic approaches. With these two imminent challenges in mind, the overall goal of this review article is to provide a comprehensive overview of the role of the environment in the impaction and resuspension of bioaerosols, focusing on airborne bacteria and viruses. The review includes the latest results of modeling the spread of microbial aerosols in the airflow and the development of preventive measures to mitigate virus contamination in the unique environment of meat processing operations. By understanding how the environmental factors and seasonality affect the infectivity and spread of airborne pathogens, mitigation measures can be designed to minimise future infections within and beyond these facilities.

Comparative analysis of Salmonella contamination in pork slaughtering facilities: Implications for food safety

Salmonella is a major cause of global gastroenteritis, with pig-based products being significant sources. The Hazard Analysis Critical Control Points (HACCP) standard ensures food safety by identifying Salmonella contamination dynamics and improving control strategies. A study in Thailand found that pork in HACCP-certified slaughterhouses had significantly reduced Salmonella contamination and antimicrobial resistance (AMR) compared to in non-HACCP facilities. However, both types of slaughterhouses still experience Salmonella contamination during the slaughtering process, with limited information available on contamination sources and critical steps. The current study compared Salmonella distribution and AMR profiles in two Thai pig slaughterhouses, one of which implemented HACCP. A total of 570 samples, including feces, carcass swabs, and environmental samples, were cultured for Salmonella and investigated for AMR. The overall prevalence was 24.7%, being significantly lower at the HACCP-compliant slaughterhouse 1 (S1, 13.7%) compared to the non-compliant slaughterhouse 2 (S2, 41.2%) (P = 0.03). Slaughterhouse-specific Salmonella prevalence varied across slaughtering steps, with S2 showing high contamination rates in carcasses post-final washing, persisting until post-cutting. Additionally, specific strains were found in various locations, including feces, carcasses, workers' hands, cutting boards, and knives before and during operations. Conversely, carcasses post-final washing in S1 had the lowest contamination. Real-Time PCR identified higher Salmonella contamination and a greater copy number in S2-cutting carcasses compared to in S1. Overall, 42.6% of isolates were multidrug-resistant, showing strong resistance to ampicillin and tetracycline, while 8.51% produced extended-spectrum beta-lactamase (ESBL). It is evident that continuous monitoring and control measures are crucial to mitigate contamination and antibiotic resistance in foodborne pathogens such as Salmonella. The current study confirms that adherence to HACCP in slaughterhouses significantly reduces Salmonella in pork products. However, contamination levels rose notably post-cutting in both HACCP and non-HACCP facilities, with equipment, other carcasses, and workers' hands acting as sources of contamination. Rigorous monitoring during cutting processes is essential to identify and mitigate contamination sources, thereby improving food safety in meat processing facilities.

Benzotriazoles and bisphenols in wastewater from the food processing industry and the quantitative changes during mechanical/biochemical treatment processes

Benzotriazoles (BTRs) and bisphenols (BPs), categorized as contaminants of emerging concern (CECs), pose significant risks to human health and ecosystems due to their endocrine-disrupting properties and environmental persistence. This study investigates the occurrence and behavior of nine BTRs and ten BPs in wastewater generated in a large-scale meat processing plant, evaluating the effectiveness of a modern mechanical-biological industrial on-site treatment plant in removing these contaminants, and based on the concentration levels from eleven sampling points at different stages of the treatment process. The method used to determine these micropollutants' concentration was ultrasound-assisted emulsification-microextraction for analytes isolation and gas chromatography–mass spectrometry for detection (USAEME-GC/MS). The results indicate that the rigorous quality control processes in the meat processing facility effectively limit the presence of these micropollutants, especially concerning BPs, which are absent or below detection limits in raw wastewater. While the concentrations of some of these micropollutants increased at different points in the treatment process, these values were relatively low, typically below one microgram per liter. Among the compounds analyzed, the only one present after completing the treatment was 5Cl-BTR (maximum concentration: 3007 ng/L), and these contamination levels are around seven times lower than the reference value associated with non-cancer health risk for drinking water. This study contributes to understanding these CECs in industrial wastewater and highlights the importance of effective treatment systems for environmental protection.

Start of the Season in a Seasonal Work Context: A Better Understanding of the Difficulties Experienced by Seasonal Workers in the Food Processing Industry for the Prevention of Work-Related Musculoskeletal Disorders.

The specific period of the start of a new working season and a return to work after the off-season seems to be a critical moment for the musculoskeletal health of seasonal workers. This study aims to identify the difficulties and working conditions encountered by seasonal workers in this particular period of the working season which may increase the risk of work-related musculoskeletal disorders (WMSDs). An in-depth ergonomic work activity study, combined with a multiple case study of eight seasonal workers from a meat processing facility, was conducted. Various interviews (n = 24) and observations of work activity, organization, and production (n = 96 h) were held at different moments (off-season, return to work at the start of the season, and during the season). Critical work situations exposing workers to WMSD risks emerged and highlighted a diversity of difficulties, such as accomplishing work activity involving strong physical strain and a significant and underestimated mental load, and having to rapidly develop new skills or re-learn working strategies after a long off-period. The study findings have implications for developing actions to prevent WMSDs that target working conditions and support a return to work for returning seasonal workers and a start of work for new seasonal workers, and to address work disability in this context.

Novel method and apparatus for evaluating knife performance in meat processing environments

Employees in food processing plants, especially in meat and fish processing facilities, often experience physical strain when using hand knives for manual tasks, leading to musculoskeletal disorders (MSDs). This global issue has prompted research into objective indicators of knife sharpness to optimize sharpening methods and assess blade quality accurately. We introduce novel metrics of hand knife sharpness and edge retention that are derived from force and torque measurements during cutting trials realized on the specifically designed experimental rig and with kinematics based on recordings of real workers. The new method and metrics provide valuable insights into blade quality, sharpening effectiveness, and edge retention, enabling comparisons among knives, steel grades, and heat treatment methods. Our study demonstrates the practical importance of these metrics for improving knife quality control processes in meat processing facilities, ultimately enhancing worker safety and operational efficiency.

The Relationship between Biofilm Phenotypes and Biofilm-Associated Genes in Food-Related Listeria monocytogenes Strains.

Listeria monocytogenes is an important pathogen responsible for listeriosis, a serious foodborne illness associated with high mortality rates. Therefore, L. monocytogenes is considered a challenge for the food industry due to the ability of some strains to persist in food-associated environments. Biofilm production is presumed to contribute to increased L. monocytogenes resistance and persistence. The aims of this study were to (1) assess the biofilm formation of L. monocytogenes isolates from a meat processing facility and sheep farm previously characterized and subjected to whole-genome sequencing and (2) perform a comparative genomic analysis to compare the biofilm formation and the presence of a known set of biofilm-associated genes and related resistance or persistence markers. Among the 37 L. monocytogenes isolates of 15 sequence types and four serogroups involved in this study, 14%, 62%, and 24% resulted in the formation of weak, moderate, and strong biofilm, respectively. Increased biofilm-forming ability was associated with the presence of the stress survival islet 1 (SSI-1), inlL, and the truncated inlA genes. Combining the phenotypic and genotypic data may contribute to understanding the relationships between biofilm-associated genes and L. monocytogenes biofilm-forming ability, enabling improvement in the control of this foodborne pathogen.

PCR-Based DNA Detection of Bovine on Medium of Cultured Meat for Consumption: Religious Perspectives

Food technology advancements have led to the development of cultured or artificial meat produced in a laboratory setting. Recently, Israel and Singapore have built factories specifically for cultured meat production. Malaysia is also informed about a cultured meat processing facility, which is expected to be completed in 2024. This alternative is a viable solution to meet the boosting needs and demand for meat-based food products while minimising the environmental impact of traditional livestock farming. Nevertheless, despite its potential benefits, cultured meat faces diverse challenges, including religious concerns for faiths with specific dietary requirements. Therefore, this research intended to determine the detection of DNA of bovine on the cultured medium by using polymerase chain reaction (PCR) analysis. The polymerase chain reaction analysis was conducted by targeting the mitochondrial DNA of the cytochrome oxidase II (COII) gene sequence and produced an amplicon size of 165 bp. The PCR was obtained by using the sample of medium mix with different concentrations (10-20%) of Foetal Bovine Serum (FBS) (Capricorn Scientific, Ebsdorfergrund, Germany), and the cell was harvested on different days. For DNA extraction, GENEAID Blood/Cell DNA mini kit (Taipei, Taiwan) was used. The findings demonstrate that DNA concentration in foetal bovine serum content was detected on the cultured medium. The presence of DNA contradicts religions such as Islam and Judaism that have strict standard dietary practices known as halal and kosher respectively. This study serves as a reference for the consumption of cultured meat for the consumer, particularly for Muslim and Jewish communities.

Is the persistence of Listeria monocytogenes in food processing facilities and its resistance to pathogen intervention linked to its phylogeny?

The foodborne pathogen Listeria monocytogenes is differentiated into four distinct lineages which differ in their virulence. It remains unknown, however, whether the four lineages also differ with respect to their ability to persist in food processing facilities, their resistance to high pressure, a preservation method that is used commercially for Listeria control on ready-to-eat meats, and their ability to form biofilms. This study aimed to determine differences in the pressure resistance and biofilm formation of 59 isolates of L. monocytogenes representing lineages I and II. Furthermore, the genetic similarity of 9 isolates of L. monocytogenes that were obtained from a meat processing facility over a period of 1 year and of 20 isolates of L. monocytogenes from food processing facilities was analyzed to assess whether the ability of the lineages of L. monocytogenes to persist in these facilities differs. Analysis of 386 genomes with respect to the source of isolation revealed that genomes of lineage II are over-represented in meat isolates when compared with clinical isolates. Of the 38 strains of Lm. monocytogenes that persisted in food processing facilities (this study or published studies), 31 were assigned to lineage II. Isolates of lineage I were more resistant to treatments at 400 to 600 MPa. The thickness of biofilms did not differ between lineages. In conclusion, strains of lineage II are more likely to persist in food processing facilities while strains of lineage I are more resistant to high pressure.IMPORTANCEListeria monocytogenes substantially contributes to the mortality of foodborne disease in developed countries. The virulence of strains of four lineages of L. monocytogenes differs, indicating that risks associated with the presence of L. monocytogenes are lineage specific. Our study extends the current knowledge by documentation that the lineage-level phylogeny of L. monocytogenes plays a role in the source of isolation, in the persistence in food processing facilities, and in the resistance to pathogen intervention technologies. In short, the control of risks associated with the presence of L. monocytogenes in food is also lineage specific. Understanding the route of contamination L. monocytogenes is an important factor to consider when designing improved control measures.

Characterization of Low-Volume Meat Processing Wastewater and Impact of Facility Factors

Low-volume meat processing facilities often rely on decentralized wastewater treatment due to cost constraints and the lack of access to centralized treatment. Improved characterization of these facilities’ wastewater is crucial for meeting local groundwater discharge permits. This study also directly correlates treatment systems and facility characteristics to the results of the characterization. The total nitrogen (TN), biochemical oxygen demand (BOD), and phosphorus (P) reductions ranged from −15% to 83%, 43% to 95%, and −75% to 62%, respectively. Slaughtering and smoking were found to significantly increase nutrient concentrations. The average TN leaving the slaughterhouses and processing-only facilities was 519 mg/L-N and 154 mg/L-N, respectively. The average BOD produced by the slaughterhouses and processors was 3002 mg/L and 1660 mg/L, respectively. Filtration was found to reduce BOD, chemical oxygen demand (COD), and trace metals. Aeration in a treatment lagoon was found to significantly reduce BOD, COD, and N compounds. The results indicate that even simple decentralized wastewater treatment systems, combined with facility management practices, can substantially reduce permitted wastewater characteristics. The facility with the best BOD removal had an effluent value of 71.3 mg/L, representing a 96% reduction. The facility with the best TN removal had an effluent value of 20 mg/L, representing a 92% reduction prior to discharge.

Driving forces shaping the microbial ecology in meat packing plants.

Meat production is a complex system, continually receiving animals, water, air, and workers, all of which serve as carriers of bacteria. Selective pressures involved in different meat processing stages such as antimicrobial interventions and low temperatures, may promote the accumulation of certain residential microbiota in meat cutting facilities. Bacteria including human pathogens from all these sources can contaminate meat surfaces. While significant advancements have been made in enhancing hygienic standards and pathogen control measures in meat plants, resulting in a notable reduction in STEC recalls and clinical cases, STEC still stands as a predominant contributor to foodborne illnesses associated with beef and occasionally with pork. The second-and third-generation sequencing technology has become popular in microbiota related studies and provided a better image of the microbial community in the meat processing environments. In this article, we reviewed the potential factors influencing the microbial ecology in commercial meat processing facilities and conducted a meta-analysis on the microbiota data published in the last 10 years. In addition, the mechanisms by which bacteria persist in meat production environments have been discussed with a focus on the significant human pathogen E. coli O157:H7 and generic E. coli, an indicator often used for the hygienic condition in food production.

Salmonella-induced microbiome profile in response to sanitation by quaternary ammonium chloride.

Salmonella enterica is a prominent cause of foodborne disease in the United States. However, the mechanism and route of pathogen transmission that leads to Salmonella infection in commercial processing plants are poorly understood. This study aimed to investigate the effect of mixed-species biofilms on S. enterica survival and persistence under sanitizer stress [Quaternary ammonium compounds (QACs)] by analyzing 78 floor drain samples from a meat processing facility and three S. enterica strains (serovars Cerro, Montevideo, and Typhimurium) isolated from that facility and an unrelated source. The four test groups were as follows: control, QAC treatment, Salmonella addition, and QAC treatment with Salmonella addition. DNAs were extracted, and 16S rRNA gene based on the variable region V4 amplicon sequencing was performed to analyze the relative abundance, core microbiome, and Alpha and Beta diversity using the qiime2 pipeline. At the genus level, the Brochothrix (45.56%), Pseudomonas (38.94%), Carnobacterium (6.18%), Lactococcus (4.68%), Serratia (3.14%), and Staphylococcus (0.82%) were shown to be the most prevalent in all drain samples. The results demonstrate that the relative abundance of different bacterial genera was affected by both QAC treatment and Salmonella addition, with some genera showing increases or decreases in abundance. Notably, the correlation network was constructed to understand the relationships between the different bacteria. Nitrospira had the greatest number of connections in the floor drain environment network, with two negative and eight positive correlations. The results suggest that Nitrospira in the mixed-species biofilm community may play a role in converting ammonium in the QAC sanitizer into nitrites. Thus, Nitrospira could be a potentially important genus in providing sanitizer resistance to pathogen-encompassed mixed-species biofilms.IMPORTANCESalmonella contamination in meat processing facilities can lead to foodborne illness outbreaks. Our study characterized the microbiome dynamics in beef facility drains and their response to Salmonella addition and common sanitizer (QAC). Nitrospira could be an important genus in providing sanitizer resistance to pathogen-encompassed mixed-species biofilms. The results provide insight into the impact of mixed-species biofilms on Salmonella survival and persistence under sanitizer stress in meat processing facilities. The results highlight the need to consider mixed-species biofilm effects when developing targeted interventions to enhance food safety.

Isotachophoretic quantification of total viable bacteria on meat and surfaces

BackgroundThe quantification of microbes, particularly live bacteria, is of utmost importance in assessing the quality of meat products. In the context of meat processing facilities, prompt identification and removal of contaminated carcasses or surfaces is crucial to ensuring the continuous production of safe meat for human consumption. The plate count method and other traditional detection methods are not only labour-intensive but also time-consuming taking 24–48 h. ResultsIn this report, we present a novel isotachophoretic quantification method utilizing two nucleic acid stains, SYTO9 and propionic iodide, for the detection of total viable bacteria. The study employed E. coli M23 bacteria as a model organism, with an analysis time of only 30 min. The method demonstrated a limit of detection (LOD) of 184 CFU mL−1 and 14 cells mL−1 for total viable count and total cell count, respectively. Furthermore, this new approach is capable of detecting the microbial quality standard limits for food contacting surfaces (10 CFU cm−2) and meat (1.99 × 104 CFU cm−2) by swabbing an area of 10 × 10 cm2. SignificanceIn contrast to the culture-based methods usually employed in food processing facilities, this isotachophoretic technique enables easy and rapid detection (<30 min) of microorganisms, facilitating crucial decision-making essential for maintaining product quality and safety.

Nanopore Sequencing Assessment of Bacterial Pathogens and Associated Antibiotic Resistance Genes in Environmental Samples.

As seen in earlier and present pandemics, monitoring pathogens in the environment can offer multiple insights on their spread, evolution, and even future outbreaks. The present paper assesses the opportunity to detect microbial pathogens and associated antibiotic resistance genes, in relation to specific pathogen sources, by using nanopore sequencing in municipal waters and wastewaters in Romania. The main results indicated that waters collecting effluents from a meat processing facility exhibit altered communities' diversity and abundance, with reduced values (101-108 and 0.86-0.91) of Chao1 and, respectively, Simpson diversity indices and Campylobacterales as main order, compared with other types of municipal waters where the same diversity index had much higher values of 172-214 and 0.97-0.98, and Burkholderiaceae and Pseudomonadaceae were the most abundant families. Moreover, the incidence and type of antibiotic resistance genes were significantly influenced by the proximity of antibiotic sources, with either tetracycline (up to 45% of total reads) or neomycin, streptomycin and tobramycin (up to 3.8% total reads) resistance incidence being shaped by the sampling site. As such, nanopore sequencing proves to be an easy-to-use, accessible molecular technique for environmental pathogen surveillance and associated antibiotic resistance genes.

Death world economy: Race, meat-processing plants, and COVID-19

As COVID-19 outbreaks and deaths ravaged US meat-processing facilities, companies and officials supported production instead of people. Analyzing the content of newspaper articles, court records, press releases, and company websites, we argue that (1) despite their “essential” status, meat factory workers are a disposable labor force; and (2) factory worker dispensability is the result of a racialized historical process. The expendability of primarily immigrant and people of color laborers takes place in what we call a “death world economy”—a system through which corporations, together with the state, normalize the relegation of bodies to disease, injury, and death across time and space. Responding to the intensification of this violence during COVID-19, plant employees and their families advocate for their communities’ safety needs, highlight industry inaction, and demand accountability from companies and state officials.

Effect of alkaline pre-treatment on hydrolysis rate and methane production during anaerobic digestion of paunch solid waste

Paunch is comprised of the partially digested feed contained in cattle or sheep and contributes 20–50% of organic waste produced at red meat processing facilities. Anaerobic digestion has been identified as a promising technology for paunch treatment, however treatment times can be long and when combined with the moderate degradability of paunch this results in high treatment costs that need to be improved. Pre-treatment was investigated as a strategy to improve AD of paunch, alkaline treatment (NaOH or KOH) was selected due to the high lignin content. A range of alkaline loadings (1–20 g 100gTS−1) were tested with an equivalent hydroxide molar concentration of 9–250 mM [OH−]. Alkaline pre-treatment improved both the hydrolysis rate and the overall degradability of paunch solid by up to 4.4 times and 60%, respectively. The enhanced hydrolysis rate and methane yield was correlated to changes in material composition during pre-treatment. While alkaline concentration was an important factor, there were no significant improvements at alkaline concentrations above 12 g 100gTS−1 (150 mM [OH−]).

Understanding how different surfaces and environmental biofilms found in food processing plants affect the spread of COVID-19.

Meat processing plants have been at the center of the SARS-CoV-2 pandemic, with a recent report citing 90% of US facilities having multiple outbreaks during 2020 and 2021. We explored the potential for biofilms to act as a reservoir in protecting, harboring, and dispersing SARS-CoV-2 throughout the meat processing facility environment. To do this, we used Murine Hepatitis Virus (MHV), as a surrogate for SARS-CoV-2, and meat processing facility drain samples to develop mixed-species biofilms on materials found in meat processing facilities (stainless steel (SS), PVC, and ceramic tiles). After exposure to the biofilm organisms for five days post-inoculation at 7°C we conducted quantitative PCR (qPCR) and plaque assays to determine whether MHV could remain both detectable and viable. Our data provides evidence that coronaviruses can remain viable on all the surfaces tested and are also able to integrate within an environmental biofilm. Although a portion of MHV was able to remain infectious after incubation with the environmental biofilm, a large reduction in plaque numbers was identified when compared with the viral inoculum incubated without biofilm on all test surfaces, which ranged from 6.45-9.27-fold higher. Interestingly, we observed a 2-fold increase in the virus-environmental biofilm biovolume when compared to biofilm without virus, indicating that the biofilm bacteria both detected and reacted to the virus. These results indicate a complex virus-environmental biofilm interaction. Although we observed better survival of MHV on a variety of surfaces commonly found in meat processing plants alone than with the biofilm, there is the potential for biofilms to protect virions from disinfecting agents, which has implications for the potential of SARS-CoV-2 prevalence within the meat processing plant environment. Also given the highly infectious nature of SARS-CoV-2, particularly for some of the variant strains such as omicron, having even a residual level of virus present represents a serious health hazard. The increase in biofilm biovolume in response to virus is also a concern for food safety due to the potential of the same being seen with organisms associated with food poisoning and food spoilage.

Staphylococcus aureus in the Processing Environment of Cured Meat Products.

The presence of Staphylococcus aureus in six dry-cured meat-processing facilities was investigated. S. aureus was detected in 3.8% of surfaces from five facilities. The occurrence was clearly higher during processing (4.8%) than after cleaning and disinfection (1.4%). Thirty-eight isolates were typified by PFGE and MLST. Eleven sequence types (STs) were defined by MLST. ST30 (32%) and ST12 (24%) were the most abundant. Enterotoxin genes were detected in 53% of isolates. The enterotoxin A gene (sea) was present in all ST30 isolates, seb in one ST1 isolate, and sec in two ST45 isolates. Sixteen isolates harbored the enterotoxin gene cluster (egc) with four variations in the sequence. The toxic shock syndrome toxin gene (tst) was detected in 82% of isolates. Regarding antimicrobial resistance, twelve strains were susceptible to all the antibiotics tested (31.6%). However, 15.8% were resistant to three or more antimicrobials and, therefore, multidrug-resistant. Our results showed that in general, efficient cleaning and disinfection procedures were applied. Nonetheless, the presence of S. aureus with virulence determinants and resistance to antimicrobials, particularly multidrug-resistant MRSA ST398 strains, might represent a potential health hazard for consumers.