Occurrence of Escherichia coli and Staphylococcus aureus in Traditional Meat‐Based Foods and Cheeses Produced in Calabria (Southern Italy)

Abstract

Antimicrobial resistance (AMR) in foodborne pathogens represents a major public health concern, particularly in traditional animal‐derived foods. This study investigated the occurrence of β‐glucuronidase–positive Escherichia coli and methicillin‐resistant Staphylococcus aureus (MRSA) in 121 meat products and 328 cheeses produced in the province of Cosenza (Calabria, Southern Italy). Microbiological analyses were performed according to ISO 16649‐2:2001 and ISO 6888‐2:2021, and isolates were biochemically confirmed using the Vitek 2 System. Thirty cheese samples exceeded regulatory limits for coagulase‐positive staphylococci, while 29 showed elevated Escherichia coli counts, likely associated with raw milk use and artisanal processing. Among meat products, only two fresh sausages tested positive for Escherichia coli, suggesting contamination linked to inadequate sanitation of casings. Statistical analyses revealed significantly higher positivity rates for both microorganisms in cheese compared with meat products. These findings highlight the need for improved hygiene practices, continuous monitoring, and targeted interventions to reduce microbial contamination in traditional foods. Enhanced surveillance is also essential to track the emergence and dissemination of MRSA in the food chain.