Staphylococcus

e.g. Staphylococcus aureus: Common parasite of human and animals, produces several enterotoxins, food poisoning (vomiting and diarrhoea), pyrogenic and respiratory infections. Researcher found that Staphylococcus aureus can hide in human cells in a dormant stage (only minimum essential metabolism remains active) for at least two weeks without being detected from immune system and protected from antibiotics. However Staphylococcus aureus is the most common cause of foodborne illness. Foods that are frequently a problem with staphylococcal food poisoning include all kind of meat, egg products, milk, dairy products and all the products are derived from this base nourishments. Processes in the food industry that are kept at slightly elevated temperatures are frequently involved in staphylococcal food poisoning.
Staphylococci are facultative anaerobes that grow by aerobic respiration or by fermentation that yields principally lactic acid. The bacteria are catalase-positive and oxidase-negative. S. aureus produce diverse enzymes like staphylokinase (coagulase), proteases, phopshatase, a lipase, a deoxyribonuclease (DNase) and a fatty acid modifying enzyme (FAME). The majority of clinical isolates of S. aureus express special surface polysaccharide and protein A.

To view a list of products filtered by media type, move your cursor over the "Media Type" heading in the first column and select from the drop down menu. For more specific product details, click on the Product # links.