Prevalence of MRSA and Antimicrobial Resistance of Staphylococcus aureus in Maryland Ground Meat Products

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dc.contributor.advisorMeng, Jianghong
dc.contributor.authorBrown, Twain
dc.contributor.authorKelman, Alina
dc.contributor.authorRichbourg, William
dc.contributor.authorDupuy, Nicole
dc.contributor.authorJohnson, Kourtney
dc.contributor.authorKestler, Edward
dc.contributor.authorShafer, Daniel
dc.contributor.authorSoong, Yee-Ann
dc.date.accessioned2010-05-25T19:45:58Z
dc.date.available2010-05-25T19:45:58Z
dc.date.issued2010
dc.descriptionGemstone Team Antibiotic Resistance
dc.description.abstractThe aim of this study was to evaluate the risk of exposure to antimicrobial-resistant Staphylococcus aureus from food-grade raw ground meat products in Maryland. Samples of ground beef (n = 198), pork (n = 300), and turkey (n = 196), were collected by random sampling from March-August, 2008. All isolates were tested for resistance to methicillin and confirmed S. aureus isolates (n = 200) were tested for susceptibility to 21 additional antimicrobials. Overall, turkey- and pork-derived isolates were more likely to be resistant to commonly used antimicrobials. One isolate from pork was confirmed to be the USA100 strain of MRSA and was resistant to 10 antibiotics. In addition, antibiotic-resistant non-S. aureus isolates were characterized and may represent a source for the transfer of resistance genes to S. aureus. Our findings suggest that meat production practices may impact the prevalence and antimicrobial resistance of S. aureus in ground meat.en_US
dc.identifier.urihttp://hdl.handle.net/1903/10079
dc.language.isoen_USen_US
dc.relation.isAvailableAtDigital Repository at the University of Maryland
dc.relation.isAvailableAtGemstone Program, University of Maryland (College Park, Md)
dc.subjectantimicrobial-resistant Staphylococcus aureusen_US
dc.subjectmethicillinen_US
dc.subjectS. aureusen_US
dc.subjectantimicrobialsen_US
dc.subjectGemstone Team Antibiotic Resistance
dc.titlePrevalence of MRSA and Antimicrobial Resistance of Staphylococcus aureus in Maryland Ground Meat Productsen_US
dc.typeThesisen_US

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