A Review of Methicillin-Resistant Staphylococcus aureus (MRSA) on Milk and Milk Products: Public Health Importance

Abstract

Aswin Rafif Khairullah, Sri Agus Sudjarwo, Mustofa Helmi Effendi, Nenny Harijani, Wiwiek Tyasningsih, Jola Rahmahani, Dian Ayu Permatasari, Sancaka Cashyer Ramandinianto, Agus Widodo, Katty Hendriana Priscilia Riwu

Methicillin-resistant Staphylococcus aureus (MRSA) is a pathogenic strain of bacteria in humans and animals that can cause anything from mild to severe infections. Detection of MRSA in foodstuffs of animal origin has been widely reported and has raised public concerns about the transmission of MRSA from foodstuffs of animal origin to humans. There have been many reports of MRSA infections originating from dairy cow's milk, milk products, and MRSA transmission between farmers working in dairy pens and peopleworking in the dairy industry. Significant differences in the spread of cases of MRSA infection originating from milk and milk products have been reported among various countries in the world. This difference may be caused by different livestock production management systems in different countries in the world. Milk and milk products contaminated with MRSA will be a potential transmission of MRSA transmission when consumed by humans and can be a problem for public health. The milking process carried out byfarmers and the processing of milk for milk products can be risk factors for transmission of MRSA to humans. Contamination of milk and milk products by MRSA is a major cause of food poisoning. Several antibiotics of choice can be used in treating patientswho experience poisoning with milk and milk products such as fluoroquinolone, tetracyclines, lincosamide, and trimethoprim-sulfamethoxazole. Adherence to good hygiene practices during milking, processing and handling of dairy cow milk can significantly minimize MRSA contamination of milk and dairy products