Staphylococcus Aureus What Is The Epidemiology Of

Staphylococcus Aureus belongs to the extremely common bacteria of microflora of the skin and mucous membranes of the humans. These pathogens cause many infections, including superficial and deep purulent infections, poisoning, urinary tract infection etc. In the US, staphylococcus bacteria are supposed to be the leading cause of sepsis, postoperative wound and prosthesis infections. In addition, staphylococcus belongs to one of the leading causes of bacterial food poisoning. Staphylococcus Aureus is one of the most dangerous human pathogen. It is highly virulent with the high rate of resistance to the treatment and antimicrobial infectious agents. The mentioned above proves that the Epidemiology of Staph. Auerus as foodborne pathogen requires

They are arranged individually or form pairs, short chains or clusters of irregular shape. Staphylococci are not demanding on cultivation conditions, but grow best at a temperature of 30-37 °C and neutral pH (Yilmaz, Aydin, 2007). Staphylococci are resistant to dryness and the disinfection and hypertonic solutions of NaCl (up to 12%). Nowadays, there are known 27 species of staphylococci with 14 species found on the skin and mucous membranes of humans. Most staphylococci are absolutely harmless (Flynn, Cohen, 2008). However, 3 species out of 14 mentioned above are capable of causing pathogen infections. In fact, with few exceptions, staphylococcus belongs to the facultative anaerobes. More virulent staphylococci produce plasma coagulation. Staphylococcus Aureus plays the mot significant role in human pathology. Its colonies are larger than colonies of Staphylococcus Epidermidis. They often have a golden or yellow colour and β–hemolysis on sheep blood agar (Wang, Braughton,

Fever, rash and neurological disorders do not happen. Most patients recover on their own after 8-24 hours. In severe cases, there are possible hypovolemia and hypotension. Staphylococcal food toxicosis are produced by the enterotoxins of Staphylococcus Aureus formed in the contamination of food and trapped with it in the stomach. As the body receives a ready enterotoxin, the incubation period is short. Staphylococcal enterotoxins are thermostable and maintain heating to such a temperature at which staphylococci themselves are killed. The incidence is quite high. In fact, it is higher in the summer than at other times of the year. The reason most often is related to meat dishes and cakes with custard, perhaps because staphylococci, being resistant to high concentrations of protein, salt and sugar, thrive in these products without being competitive. Outbreaks are usually associated with the consumption of food with long shelf life at room temperature. Food is often shatters due to the pollution of inventory and poor personal hygiene people which are engaged into the foo