Staphylococcus aureus
The staphylococci cells are spherical and characteristically divide in more than one plane to form irregular grapelike clusters. The genus Staphylococcus is a member of the family Staphylococcaceae, which also contains the genera Jeotgalicoccus, Macrococcus and Salinicoccus. The enterotoxins are inv...
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Published in | Microbiological Examination Methods of Food and Water pp. 135 - 147 |
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Main Authors | , , , , , |
Format | Book Chapter |
Language | English |
Published |
United Kingdom
CRC Press
2019
Taylor & Francis Group |
Edition | 2 |
Subjects | |
Online Access | Get full text |
ISBN | 9781138057111 1138057118 113809188X 9781138091887 |
DOI | 10.1201/9781315165011-10 |
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Abstract | The staphylococci cells are spherical and characteristically divide in more than one plane to form irregular grapelike clusters. The genus Staphylococcus is a member of the family Staphylococcaceae, which also contains the genera Jeotgalicoccus, Macrococcus and Salinicoccus. The enterotoxins are involved in staphylococcal food poisoning, one of the most common foodborne diseases worldwide. The enterotoxins responsible for staphylococcal food poisoning are produced primarily by Staphylococcus aureus, although Staphylococcus intermedius and S. hyicus have been shown to be enterotoxigenic. The disease transmitted by S. aureus is intoxication, caused by the ingestion of toxins formed in the food as a result of the multiplication of the bacterial cells. Food handlers are a common source of contamination, although equipment and food-handling surfaces in processing environments may contaminate the foods. Non-pathogenic species of the Staphylococcus genus may grow, producing similar colonies, thereby creating the need to subject typical colonies to the coagulase test for confirmation. |
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AbstractList | The staphylococci cells are spherical and characteristically divide in more than one plane to form irregular grapelike clusters. The genus Staphylococcus is a member of the family Staphylococcaceae, which also contains the genera Jeotgalicoccus, Macrococcus and Salinicoccus. The enterotoxins are involved in staphylococcal food poisoning, one of the most common foodborne diseases worldwide. The enterotoxins responsible for staphylococcal food poisoning are produced primarily by Staphylococcus aureus, although Staphylococcus intermedius and S. hyicus have been shown to be enterotoxigenic. The disease transmitted by S. aureus is intoxication, caused by the ingestion of toxins formed in the food as a result of the multiplication of the bacterial cells. Food handlers are a common source of contamination, although equipment and food-handling surfaces in processing environments may contaminate the foods. Non-pathogenic species of the Staphylococcus genus may grow, producing similar colonies, thereby creating the need to subject typical colonies to the coagulase test for confirmation. |
Author | da Silva, Neusely Okazaki, Margarete Midori de Arruda Silveira, Neliane Ferraz Taniwaki, Marta Hiromi Junqueira, Valéria Christina Amstalden Gomes, Renato Abeilar Romeiro |
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Keywords | Coagulase Positive Staphylococci Genus Staphylococcus Toxic Shock TSB Aureus Colonies Butterfield’s Phosphate Buffer Staphylococcal Scalded Skin Syndrome PW Potassium Tellurite Coagulase Test Staphylococcus Aureus Enterotoxins Absence Method TSST-1 Aureus Subsp Acetyl Methyl Carbinol Clumping Factor Gram Positive Cocci Plate Count Method Total Aerobic Mesophilic Count Anaerobic Utilization Trypti Case Soy Method APHA Staphylococcal Food Poisoning |
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