The hospital super-bug MRSA may be getting into the population through sausages and minced pork, researchers revealed yesterday.
The bacteria were found in two samples of pork products out of 52 tested in a Medical Research Council study.
Two strains of MRSA, which is resistant to many antibiotics, were found in one sausage.
No bacteria were found in samples of chicken products.
All the meat tested was labelled as originating on British farms.
Experts said there was no risk to consumers if they cooked pork products properly.
The tests were undertaken at Cambridge University and the Wellcome Trust Sanger Institute in Cambridge.
The researchers say the type of MRSA has already emerged in continental Europe in recent years and is known as LA-MRSA CC398.
Researcher Dr Mark Holmes said: "This is the first time that MRSA has been detected in retail meat products in the UK. The public should not be overly worried by this as sensible food precautions and good hygiene should prevent its spread.
"It’s also usually pretty harmless and only causes health problems if it infects someone in poor health or gets into a wound.
"However, this does suggest that MRSA is established in our pig farms and provides a possible route of transmission from livestock, through those in direct contact with pigs, into the wider population."
Hadjirin, NF et al. Detection of livestock-associated methicillin-resistant Staphylococcus aureus CC398 in retail pork, United Kingdom, February 2015. Eurosurveillance June 2015
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