The Occurrence and Characteristics of Methicillin-Resistant Staphylococcal Isolates from Foods and Containers.

Antimicrobial resistance (AMR) has emerged as an urgent global public health issue that requires immediate attention. Methicillin-resistant staphylococci (MRS) is a major problem, as it may cause serious human and animal infections, eventually resulting in death. This study determined the proportional distribution, genetic characteristics, and antimicrobial susceptibility of A- or C-carrying staphylococci isolated from food chain products. A total of 230 samples were taken from meat, food, fermented food, and food containers. Overall, 13.9% (32/230) of the samples were identified to have isolates; of those, 3.9% (9/230) were MRS, with eight mecA-positive and one mecC-positive samples, and 1.3% (3/230) methicillin-resistant (MRSA). MRSA strains belonging to three sequence types (ST9, ST22, and a newly identified ST), three different types (T005, t526, and a newly identified type), and three different SCC types (IV, V, and an unidentified SCC) were detected. Additionally, eight A-positive staphylococcal isolates were identified as , , , and , while the C-harboring isolate was . The enterotoxin gene, , was detected at 1.56% in , whereas was detected at 0.31%, and was also found in MRSA. Our study emphasizes the importance of enhanced hygiene standards in reducing the risk of occupational and foodborne MRSA infections associated with the handling or consumption of meat, food, and preserved food products.