RT Book, Section
A1 Carroll, Karen C.
A1 Hobden, Jeffery A.
A1 Miller, Steve
A1 Morse, Stephen A.
A1 Mietzner, Timothy A.
A1 Detrick, Barbara
A1 Mitchell, Thomas G.
A1 McKerrow, James H.
A1 Sakanari, Judy A.
SR Print(0)
ID 1114733638
T1 The Staphylococci
T2 Jawetz, Melnick, & Adelberg’s Medical Microbiology, 27e
YR 2019
FD 2019
PB McGraw-Hill Education
PP New York, NY
SN 9780071824989
LK accessmedicine.mhmedical.com/content.aspx?aid=1114733638
RD 2024/04/19
AB The  staphylococci  are  gram-positive  spherical  cells,  usually  arranged  in  grapelike  irregular  clusters.  They  grow  readily  on  many  types  of  media  and  are  active  metabolically,  fermenting  carbohydrates  and  producing  pigments  that  vary  from  white  to  deep  yellow.  Some  are  members  of  the  normal  microbiota  of  the  skin  and  mucous  membranes  of  humans;  others  cause  suppuration,  abscess  formation,  a  variety  of  pyogenic  infections,  and  even  fatal  septicemia.  The  pathogenic  staphylococci  often  hemolyze  blood,  coagulate  plasma,  and  produce  a  variety  of  extracellular  enzymes  and  toxins.  The  most  common  type  of  food  poisoning  is  caused  by  a  heat-stable  staphylococcal  enterotoxin.  Staphylococci  rapidly  develop  resistance  to  many  antimicrobial  agents,  which  consequently  presents  difficult  therapeutic  problems.