MRSA in swine, farmers and abattoir workers in Southern Italy

• Published in: Food microbiology Vol. 82; pp. 287 - 293
• Main Authors: Parisi, Antonio, Caruso, Marta, Normanno, Giovanni, Latorre, Laura, Miccolupo, Angela, Fraccalvieri, Rosa, Intini, Francesco, Manginelli, Teresa, Santagada, Gianfranco
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.09.2019
• Subjects: Antimicrobial resistance; Food safety; MRSA; Professional risk; Public health; Swine; Food safety; Professional risk; Antimicrobial resistance; Swine; Public health; MRSA
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2019.03.003

Methicillin-resistant Staphylococcus aureus (MRSA) is an important medical issue, since it causes serious and sometimes fatal infections in humans. Intensively reared swine may serve as reservoirs for MRSA that can infect swine workers, and also consumers (via contaminated meat). In this study, MRSA strains were isolated from 55 of the 85 (64.7%) intensive pig farms surveyed, and prevalence was greater on pig fattening farms than on breeding farms. In addition, we included in the study 63 foreign pigs imported for slaughter. Overall, the prevalence of MRSA in the 418 sampled swine was 59.1%; 12 genotypes were identified among the isolates; ST398 (96.4%) was most prevalent, followed by ST97 (2%), ST9 (0.8%) and ST1 (0.8%). MRSA isolates were also detected in 26 (17.3%) of the 150 operators included in the study; the genotypes detected were ST398 (85%), ST9 (7.6%), ST5 (3.8%) and ST1 (3.8%). All the strains were pvl negative and pia positive. Both swine and human strains displayed a multi-resistance pattern, and almost all were resistant to tetracycline. The results obtained in this study confirm the high prevalence of MRSA in swine reared and slaughtered in Italy, and underline the public health risk linked to the spread of antimicrobial-resistant Staphylococcus aureus among intensively reared pigs. •Our study shows genetic diversity of MRSA in pigs reared and slaughtered in Italy.•The foodborne risk linked to the consumption or handling the pig meat should be considered.•The professional risk for the farmers and the abattoir workers should be considered.•This is the first international report on the prevalence of MRSA in swine reared in Southern Italy.