The temperature range for growth of S. aureus is 7–48°C, with an optimum of 37°C. S. aureus is resistant to freezing and survives well in food stored below -20°C; however, viability is reduced at temperatures of -10 to 0°C.
Staphylococcus aureus is a gram-positive facultative aerobe that can grow in the absence of oxygen by fermentation or by using an alternative electron acceptor.
The staphylococci
These bacteria have many features that enable them to thrive human skin, a notoriously tough habitat, as they are drought-resistant (xerophilic), salt-resistant (osmotolerant) and can thrive with and without oxygen (facultative anaerobic[1]).
Growth Conditions
S. aureus can grow at a temperature range between 15° to 45°C and at NaCl concentrations up to 15%. However, extended exposures above 42°C or below 10°C are not recommended. Plates should not be stored for longer than one week at 4°C.
The bacteria grow best at our body temperature. Staph can multiply rapidly in food held at room temperature and the toxin can be produced by the microorganism growing in the food. This toxin is called an enterotoxin because it causes gastroenteritis or inflammation of the lining of the intestinal tract.
Their natural habitat includes humans and animals. They are part of the natural skin flora, specifically colonizing external mucous membranes. However, these bacteria are often found in the environment (untreated water, soil and contaminated objects).
The F140 values (minutes of exposure at 140 F required to effect 100% destruction) were as follows: S.
The Staphylococci
Most species have a relative complex nutritional requirement, however, in general they require an organic source of nitrogen, supplied by 5 to 12 essen- tial amino acids, e.g. arginine, valine, and B vitamins, including thiamine and nicotinamide (Kloos and Schleifer, 1986; Wilkinson, 1997).
S. aureus will grow at temperatures as low as 44.6°F (7°C) and at a water activity as low as 0.83 (additional information on conditions favorable to S.
The foods that have been most frequently implicated in cases of staphylococcal food poisoning are poultry and cooked meat products such as ham or corned beef. Other foods implicated were milk and milk products, canned food and bakery products.
The immune response against S. aureus involves activation of both the innate and adaptive immune systems. As the first line of defense against infections, the innate immune response is rapidly activated by pattern recognition pathways that detect non-specific markers of microbial infection.
Staph bacteria are killed by cooking, but the toxins are not destroyed and will still be able to cause illness. Foods that are not cooked after handling, such as sliced meats, puddings, pastries, and sandwiches, are especially risky if contaminated with Staph.
Antibiotics commonly prescribed to treat staph infections include cefazolin, nafcillin, oxacillin, vancomycin, daptomycin and linezolid. For serious staph infections, vancomycin may be required.
Summary: Staphylococcus aureus bacteremia (SAB) is an important infection with an incidence rate ranging from 20 to 50 cases/100,000 population per year. Between 10% and 30% of these patients will die from SAB.
Avoid sharing personal items such as towels, sheets, razors, clothing and athletic equipment. Staph infections can spread on objects, as well as from person to person. Wash clothing and bedding. Staph bacteria can spread on clothing, towels and bedding.
The pus must drain for the infection to heal. You may use warm compresses to “ripen” the abscess, but DO NOT try to pop or puncture the abscess yourself. If your abscess is not draining on its own, your doctor may help the pus to drain through a small incision.
Staphylococcus aureus grows best in an aerobic (oxygen-rich) environment but it can also live in anaerobic conditions (without oxygen). The bacterium has a diameter of about 0.8 µm, 60 times smaller than a hair's breadth. S. aureus is termed an opportunistic pathogen.
Staphylococcus aureus (S. aureus) is a common bacterium that lives on the skin and in some people's noses. Golden staph can cause a range of mild to severe infections.
Staphylococcus aureus is a significant cause of infections worldwide and is able to utilize aerobic respiration, anaerobic respiration, or fermentation as the means by which it generates the energy needed for proliferation.
Vitamin B3 may offer a new way to treat infections from potentially deadly staph bacteria such as MRSA, according to a new study.
Staphylococcus aureus is a salt-tolerant eubacteri - um, and most strains grow well in a high-NaCl concen - tration media containing as much as 15% NaCl (1).
Warm, humid environments can contribute to staph infections, so excessive sweating can increase someone's chances of developing an infection. People with skin problems like burns or eczema may be more likely to get staph skin infections.
Dirty clothes and bedding can spread staph or MRSA bacteria. When touching your laundry or changing your sheets, hold the dirty laundry away from your body and clothes to prevent bacteria from getting on your clothes.