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Editorial

Methicillin-resistant Staphylococcus aureus (MRSA) likely originated by acquisition of the staphylococcal cassette chromosome mec (SCCmec) from coagulase-negative staphylococci (CNS). However, it is unknown whether the same SCCmec types are present in MRSA and CNS that reside in the same niche. Here we describe a study to determine the presence of a potential mecA reservoir among CNS recovered from 10 pig farms. The 44 strains belonged to 10 different Staphylococcus species. All S. aureus strains belonged to sequence type 398 (ST398), with SCCmec types V and IVa. Type IVc, as well as types III and VI, novel subtypes of type IV, and not-typeable types, were found in CNS. S. aureus, S. epidermidis, and S. haemolyticus shared SCCmec type V. The presence of SCCmec type IVc in several staphylococcal species isolated from one pig farm is noteworthy, suggesting exchange of this SCCmec type in CNS, but the general distribution of this SCCmec type still has to be established. In conclusion, this study shows that SCCmec types among staphylococcal species on pig farms are heterogeneous. On two farms, more than one recovered staphylococcal species harbored the same SCCmec type. We conclude that staphylococci on pig farms act as a reservoir of heterogeneous SCCmec elements. These staphylococci may act as a source for transfer of SCCmec to S. aureus.

a framework for estimating the scientific impact of these studies. Furthermore, the problems connected with the different research approaches are being discussed. A number of comparative studies showed lower nitrate contents and less pesticide residues, but usually higher levels of vitamin C and phenolic compounds in organic plant products, as well as higher levels of omega-3 fatty acids and conjugated linoleic acid in milk from organically raised animals. However, the variation in outcomes of comparative studies is very high, depending on plant fertilization, ripening stage and plant age at harvest, and weather conditions. Moreover, there appeared no simple relationship between nutritional value and health effects. It is difficult therefore to draw conclusions from analytical data about the health effects of organic foods. Some in vitro studies comparing health-related properties of organic vs conventional foods showed higher antioxidative and antimutagenic activity as well as better inhibition of cancer cell proliferation of organically produced food. If ‘health effects’ are defined as effects on defined diseases in humans, evidence for such effects is presently lacking. Animal studies carried out so far have emonstrated positive effects of an organic diet on weight, growth, fertility indices and immune system. Recent human epidemiological studies associated consumption of organic foods with lower risks of allergies, whereas findings of human intervention studies were still ambiguous. The hypothesis might be that organic food increases the capacity of living organisms towards resilience. To confirm this, effect studies on specific markers for health are necessary.

a framework for estimating the scientific impact of these studies. Furthermore, the problems connected with the different research approaches are being discussed. A number of comparative studies showed lower nitrate contents and less pesticide residues, but usually higher levels of vitamin C and phenolic compounds in organic plant products, as well as higher levels of omega-3 fatty acids and conjugated linoleic acid in milk from organically raised animals. However, the variation in outcomes of comparative studies is very high, depending on plant fertilization, ripening stage and plant age at harvest, and weather conditions. Moreover, there appeared no simple relationship between nutritional value and health effects. It is difficult therefore to draw conclusions from analytical data about the health effects of organic foods. Some in vitro studies comparing health-related properties of organic vs conventional foods showed higher antioxidative and antimutagenic activity as well as better inhibition of cancer cell proliferation of organically produced food. If ‘health effects’ are defined as effects on defined diseases in humans, evidence for such effects is presently lacking. Animal studies carried out so far have emonstrated positive effects of an organic diet on weight, growth, fertility indices and immune system. Recent human epidemiological studies associated consumption of organic foods with lower risks of allergies, whereas findings of human intervention studies were still ambiguous. The hypothesis might be that organic food increases the capacity of living organisms towards resilience. To confirm this, effect studies on specific markers for health are necessary.

a framework for estimating the scientific impact of these studies. Furthermore, the problems connected with the different research approaches are being discussed. A number of comparative studies showed lower nitrate contents and less pesticide residues, but usually higher levels of vitamin C and phenolic compounds in organic plant products, as well as higher levels of omega-3 fatty acids and conjugated linoleic acid in milk from organically raised animals. However, the variation in outcomes of comparative studies is very high, depending on plant fertilization, ripening stage and plant age at harvest, and weather conditions. Moreover, there appeared no simple relationship between nutritional value and health effects. It is difficult therefore to draw conclusions from analytical data about the health effects of organic foods. Some in vitro studies comparing health-related properties of organic vs conventional foods showed higher antioxidative and antimutagenic activity as well as better inhibition of cancer cell proliferation of organically produced food. If ‘health effects’ are defined as effects on defined diseases in humans, evidence for such effects is presently lacking. Animal studies carried out so far have emonstrated positive effects of an organic diet on weight, growth, fertility indices and immune system. Recent human epidemiological studies associated consumption of organic foods with lower risks of allergies, whereas findings of human intervention studies were still ambiguous. The hypothesis might be that organic food increases the capacity of living organisms towards resilience. To confirm this, effect studies on specific markers for health are necessary.