TY - CHAP M1 - Book, Section TI - The Staphylococci 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. Y1 - 2019 N1 - T2 - Jawetz, Melnick, & Adelberg’s Medical Microbiology, 27e 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. SN - PB - McGraw-Hill Education CY - New York, NY Y2 - 2024/03/28 UR - accessmedicine.mhmedical.com/content.aspx?aid=1114733638 ER -