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Vive Revista de Salud
versión impresa ISSN 2664-3243
Resumen
TORRES SEGARRA, Silvia Monserrath y PACHECO CARDENAS, Karla Estefanía. Methicillin-resistant Staphylococcus aureus in food. Vive Rev. Salud [online]. 2021, vol.4, n.12, pp.23-35. ISSN 2664-3243. https://doi.org/10.33996/revistavive.v4i12.106.
Staphylococcus aureus is an important microorganism both at hospital and community level; considered part of the normal microbiota in humans when appropriate conditions exist, it behaves as an opportunist, causing mild to complicated infections. There are strains of S. aureus multiresistant to antibiotics, due to the horizontal acquisition of resistance genes, including methicillin-resistant Staphylococcus aureus (MRSA), etiological agents of serious infections directly related to the consumption of contaminated food.
Objective.
To analyze the possible risks to which humans are exposed when consuming food contaminated by MRSA, in addition to identifying the foods with the highest risk of contamination and the factors that lead to this condition.
Methodology.
Through a systematic review of studies indicating the presence of MRSA in food reported in Latin America. Databases consulted: PubMed, SCOPUS, SCIELO and ProQuest through the PRISMA statement. Thirty studies were detected and 12 were eligible.
Results.
In Latin America, the greatest evidence of MRSA was observed in Brazil, followed by Colombia and Chile; the studies found indicate that the foods with the highest frequency of food contamination are dairy products and their derivatives; meat products.
Conclusions.
There is evidence of a close relationship between the causal agent of MRSA contamination in food in Latin America. The product that has had the greatest impact is milk and its derivatives, which, being highly consumable products, put the health of the population at risk due to the action of enterotoxins.
Palabras clave : Staphylococcus aureus; beta-lactamases; methicillin; food; contamination.
