Occurrence of Methicillin-Resistant Staphylococcus aureus in Ready-to-Eat Raw Fish from Japanese Cuisine Restaurants in Salvador, Brazil.

Abstract: The presence of methicillin-resistant Staphylococcus aureus (MRSA) strains in food products is a major issue for food safety. The present study was conducted to evaluate the occurrence and antimicrobial resistance profile of S. aureus, focusing on MRSA isolates, in ready-to-eat sashimi from Japanese restaurants in Salvador, Brazil.