Institute of Farm Animal Genetics, Friedrich-Loeffler-Institut, Neustadt-Mariensee, Germany.
Annu Rev Food Sci Technol. 2013;4:117-39. doi: 10.1146/annurev-food-030212-182653. Epub 2012 Nov 26.
Prior to the 1990s, most methicillin-resistant Staphylococcus aureus (MRSA) was hospital-associated (HA-MRSA); community-associated MRSA (CA-MRSA) then began to cause infections outside the health-care environment. The third significant emergence of MRSA has been in livestock animals [livestock-associated MRSA (LA-MRSA)]. The widespread and rapid growth in CA-MRSA and LA-MRSA has raised the question as to whether MRSA is indeed a food-borne pathogen. The observations on animal-to-animal and animal-to-human transfer of LA-MRSA have prompted research examining the origin of LA-MRSA and its capacity to cause zoonotic disease in humans. This review summarizes the current knowledge about MRSA from food-producing animals and foods with respect to the role of these organisms to act as food-borne pathogens and considers the available tools to track the spread of these organisms. It is clear that LA-MRSA and CA-MRSA and even HA-MRSA can be present in/on food intended for human consumption, but we conclude on the basis of the published literature that this does not equate to MRSA being considered a food-borne pathogen.
在 20 世纪 90 年代之前，大多数耐甲氧西林金黄色葡萄球菌（MRSA）是医院相关的（HA-MRSA）；随后，社区相关的耐甲氧西林金黄色葡萄球菌（CA-MRSA）开始在医疗环境之外引起感染。MRSA 的第三次重大出现是在牲畜中[与牲畜相关的耐甲氧西林金黄色葡萄球菌（LA-MRSA）]。CA-MRSA 和 LA-MRSA 的广泛快速增长引发了一个问题，即 MRSA 是否确实是一种食源性病原体。关于 LA-MRSA 在动物之间和动物与人之间的转移的观察结果促使研究检查 LA-MRSA 的起源及其在人类中引起人畜共患病的能力。这篇综述总结了目前关于食品生产动物和食品中 MRSA 的知识，涉及这些生物体作为食源性病原体的作用，并考虑了可用于追踪这些生物体传播的现有工具。很明显，LA-MRSA、CA-MRSA，甚至 HA-MRSA 都可能存在于/存在于供人类食用的食品中，但根据已发表的文献，这并不等同于将 MRSA 视为食源性病原体。
