Food News

MRSA stands for ‘Methicillin-resistant Staphylococcus aureus’ and refers to one of the most feared germs, which is not only found in hospitals but can also be transmitted through food.

In addition to MRSA, infections caused by ESBL bacteria (gram-negative enterobacteria that produce extended-spectrum beta-lactamases) also pose an underestimated health risk. What they all have in common is that they no longer respond to antibiotics, i.e. they are resistant. There are many possible routes of infection. We will only discuss one source: contaminated food and poor hygiene. In particular, the contamination of raw meat and meat products with pathogenic germs such as Campylobacter, Salmonella, Listeria and specific E. coli bacteria poses a health risk, alongside the previously rarely mentioned MRSA and ESBL germs, if raw meat is not handled carefully and, in particular, if dishes containing poultry meat are not cooked thoroughly.

New results are available from a study conducted in 2024 and funded by the QS Science Fund. Over a period of five months, 100 samples of poultry meat from 25 manufacturers in the retail sector were taken and examined by a commissioned laboratory. Campylobacter, ESBL and MRSA bacteria were detected in numerous samples. The tests were evaluated by the BfR (Federal Institute for Risk Assessment). The results are consistent with other zoonosis studies and will now be discussed with commercial enterprises in order to jointly find efficient ways to reduce bacteria. Perhaps the disinfection methods commonly used in the USA (keyword: ‘chlorine chicken’) are a possible solution?

YOUR PLUS: The AGROLAB GROUP's food laboratories offer reliable microbiological detection methods for all food germs and also provide discreet support in identifying possible sources of contamination. Regular, independent hygiene checks of production equipment and documented employee training should be an integral part of every HACCP concept.

Author: Dr. Frank Mörsberger, AGROLAB GROUP