CategoryPublic Health - MRSA
Date Full Report Received04/01/2012
Date Abstract Report Received04/01/2012
Funded ByNational Pork Board
Methicillin resistant Staphylococcus aureus (MRSA) has been linked to livestock production (referred to as Livestock Associated or LA-MRSA). The bacterium has been found in some swine herds as well as in some of the livestock handlers associated with swine. MRSA has also been found in retail meats. The purpose of this study was to determine if MRSA would survive many of the common processes used with pork products, including cooked emulsion products (hot dogs), ham, bacon, and summer sausage. The processes used for the fully cooked products resulted in dramatic reductions in the inoculated populations of MRSA. The mild treatment used in the production of slab bacon resulted in a smaller reduction, although it is expected that bacon will be cooked further by the consumer before consumption. The results of these experiments show that the commonly used industry processes are more than adequate to control MRSA at populations that would be expected to occur in these products.