Welcome to the Food Borne Disease Site. The sources of the foodborne illness pathogens are ubiquitous. Food and food products will always be contaminated with low levels of pathogens. At low levels, pathogenic microorganisms cause no problems. At illness thresholds, however, they can make people ill and cause death.

Wednesday, February 16, 2022

Characteristics of Staphylococcus aureus

Staphylococci are Gram-positive bacteria, with diameters of 0.5 – 1.5 μm and characterized by individual cocci, which divide in more than one plane to form grape-like clusters.

There are 32 species and eight sub-species in the genus Staphylococcus, many of which preferentially colonize the human body; however Staphylococcus aureus is a major cause of human clinical disease. Staphylococcus aureus is a Gram-positive, non-spore forming spherical bacterium that belongs to the Staphylococcus genus.

Staphylococcus aureus is both a human commensal and a frequent cause of clinically important infections. Staphylococcus aureus colonizes the skin and mucosae of human beings and several animal species.

Although multiple body sites can be colonized in human beings, the anterior nares of the nose is the most frequent carriage site for Staphylococcus aureus. Longitudinal studies show that about 20% (range 12–30%) of individuals are persistent Staphylococcus aureus carriers, approximately 30% are intermittent carriers (range 16–70%), and about 50% (range 16–69%) non-carriers.

Staphylococcal food poisoning is one of the most common food-borne diseases in the world following the ingestion of staphylococcal enterotoxins (SEs) that are produced by enterotoxigenic strains of coagulase-positive staphylococci mainly Staphylococcus aureus.
Characteristics of Staphylococcus aureus

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