“MRSA” is a short form for Methicillin Resistant Staphylococcus aureus. In the
media, MRSA is often described as a “superbug”. It is definitely a serious
human health issue that is evolving from a problem confined to hospitals to a
much more general concern and certainly deserves attention. A variety of spa types have been isolated from pigs and their human
contacts, however the majority of those spa types are classified as sequence
type (ST) 398 by multilocus sequence typing (MLST), suggesting that ST398
strains are somehow more adept at colonizing pigs and can be transmitted
between pigs and their human contacts. It is now thought that ST398 S.
aureus is truly a pig (or food animal) origin strain. It is becoming increasingly clear that MRSA is widely distributed in the pig
population internationally. Currently, there is no information about whether
MRSA eradication is possible (or necessary) on farms. The possibility that MRSA may be a foodborne pathogen is of concern for the pork industry, largely because of concerns about consumer confidence given
the high profile nature of this pathogen. Studies are ongoing to determine
sources of pork contamination and determine the relevance of contamination.
Realistically, safe meat handling practices that are already recommended
should be adequate for MRSA, and education of consumers may be the main
need.