"In 2015, the U.K. faced an alarming public health situation when a type of MRSA - that's an abbreviation for the staph bacteria known as "Methicillin-resistant Staphylococcus aureus" - was discovered in meat that was being sold in supermarkets. As Fiona Harvey and Andrew Wasley reported at The Guardian at the time, this news was especially concerning to medical professionals, given the ease MRSA has in spreading among people being treated in hospitals."
"As Victoria Atkinson reports at Live Science, these findings are especially notable because the researchers had not intended to discover a new way to respond to MRSA. Instead, scientists at the University of Warwick found that premethylenomycin C lactone - which is formed as part of the process of creating methylenomycin A - is significantly more effective at fighting certain bacteria that have been historically resistant to antibiotics."
In 2015 the U.K. detected MRSA in supermarket meat, creating public health concern because MRSA spreads readily among hospitalized patients. MRSA resists the effects of most antibiotics, driving a search for new treatments. Premethylenomycin C lactone, formed during production of methylenomycin A, exhibits significant effectiveness against MRSA and other historically resistant bacteria. Streptomyces coelicolor, a long-studied antibiotic-producing bacterium, produces this compound. Scientists at the University of Warwick identified and characterized the compound unexpectedly, and the compound has been described as a promising starting point for development of novel antibiotics to combat antimicrobial resistance.
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