Comparison of techniques for distinguishing staphylococci and micrococci

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.

Endemic infection in surgical wards

Endemic infection in male surgical wards has been studied during three periods. There was some infection due to gram-negative bacilli, though Staphylococcus aureus remained as the single most important pathogen even in the absence of epidemic spread. Beta haemolytic streptococci were isolated in large numbers from the lesions of four patients with deep wound infection. Changes introduced in the pattern of post-operative care reduced sepsis due to Staph. aureus, reduced the severity of wound infection and apparently decreased the need for antibiotic therapy. Patients who became infected were retained in hospital longer than those who escaped clinically apparent infection.