The pathogenic variety of Staphylococcus albus

The identification of staphylococci in clinical and food microbiology laboratories

A comprehensive review of the methods which have been utilized for the identification of staphylococci is presented. Biochemical characteristics which have assisted in the primary isolation of staphylococci, such as pigmentation, hemolytic activity, the egg yolk phenomenon, and deoxyribonuclease and coagulase production, are also analyzed. The potential applicability of advanced techniques to identify staphylococci, such as the detection of enterotoxin production, base ratio analysis, cell wall analysis, phage typing, and serology, is discussed. The following procedures are recommended for routine use: Idnetification of Staphylococcus sp. (clinical laboratories): microscopic observation, catalase activity, coagulase production, lysostaphin sensitivity, and (optional) facultative growth in thioglycolate medium. Identification of Staphylococcus aureus (food laboratories): microscopic observation, catalase activity, coagulase production, thermonuclease production, and (optional) lysostaphin sensitivity.

Skin carriage of the Micrococcaceae

The micrococcal flora of the skin of 382 children and 378 adults have been investigated using a scheme derived from the work of Baird-Parker (1963). The predominant groups are Staphylococcus type 2 and Micrococcus type 2. Some differences in the carriage at different sites have been found: in general the nose, axillae, groin, and toe webs have a similar flora but this differs a little from other, glabrous skin sites.