The Animal Health and Veterinary Laboratories Agency (AHVLA) in the UK has identified the presence of livestock-associated Meticillin Resistant Staphylococcus aureus (LA-MRSA) in poultry on a farm in East Anglia, England.
The agency stated that consumption of poultry meat that is thoroughly cooked poses low risk, adding that the risk of catching LA-MRSA from an animal is also very low.
The strain of bacteria is widespread in livestock in Europe, including countries from which meat is sourced by the UK; however, there have been no reported cases of people contracting MRSA from eating meat.
LA-MRSA rarely causes disease in people and in most cases the bacteria clear within 24 hours. It can potentially transfer from animals to humans through direct contact or through dust in animal housing.
Food Standards Agency Policy director Steve Wearne said that any risk of contracting MRSA through meat from animals with these bacteria is very low when usual good hygiene and thorough cooking practices are observed.
"All poultry should be handled hygienically and cooked thoroughly to destroy any bacteria that may be present," Wearne added.
AHVLA carried out investigation on the farm on behalf of the Veterinary Medicines Directorate. The agency will revisit the farm after depopulation and thorough cleansing and disinfection to check whether LA-MRSA is still present.
