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Hososaka, Y., Hanaki, H., Endo, H., Suzuki, Y., Nagasawa, Z., Otsuka, Y., Nakae, T. and Sunakawa, K. (2007) Characterization of Oxacillin-Susceptible mecA-Positive Staphylococcus aureus: A New Type of MRSA. Journal of Infection and Chemotherapy, 13, 79-86.
http://dx.doi.org/10.1007/s10156-006-0502-7

has been cited by the following article:

• TITLE: Prevalence of Methicillin-Resistant Staphylococcus aureus in Raw Hamburgers and Ready-to-Eat Sandwiches Commercialized in Supermarkets and Fast Food Outlets in Brazil

  AUTHORS: Claudia Patrícia Álvarez Contreras, Lis Nery Nunes da Silva, Dilza Caroline Gomes Ferreira, Jeane dos Santos Ferreira, Rogeria Comastri de Castro Almeida

  KEYWORDS: Methicillin-Resistant Staphylococcus aureus, Hamburgers, Sandwiches, Food Safety

  JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.14, October 30, 2015

  ABSTRACT: Although well known, Staphylococcus aureus is a bacterium that remains widely studied because of its high pathogenic potential and its ability to develop resistance to antibiotics routinely used in clinical practice. The present study investigated the occurrence of methicillin-resistant Staphylococcus aureus (MRSA) in hamburgers and sandwiches sold in supermarkets and fast food outlets in Salvador, BA, Brazil. Fifty samples of frozen raw hamburgers (25: beef and 25: chicken) and 50 samples of ready-to-eat sandwiches (25: beef and 25: chicken) were collected and investigated for the presence of MRSA. MRSA was present in 32% of the hamburgers and 8% of the sandwiches. The frequency of MRSA was higher in the samples containing chicken meat. However, the statistical analysis showed no association between MRSA presence and the type of meat investigated (P > 0.05). The high prevalence of MRSA in hamburgers and the presence of the microorganism in ready-to-eat sandwiches are worrying and indicate the need for better control during food preparation to prevent the spread of bacteria.