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Staphylococci in food water origin
2001
Daczkowska-Kozon, E. (Akademia Rolnicza, Szczecin (Poland). Zaklad Mikrobiologii Zywnosci) | Lapinska, K. (Akademia Rolnicza, Szczecin (Poland). Zaklad Higieny Weterynaryjnej) | Dabrowski, W. | Koronkiewicz, A. | Zawodna, L.
A total of 958 samples of raw fish, fish products and "frutti di mare" were tested for staphylococci. Among 153 strains isolated and subjected to identification the most frequently present were: S. aureus, S. warneri, S. hominis and S. sciuri. These species stated for 46.4; 20.9; 7.2 and 5.2 percent of the total number of identified staphylococci species, respectively. Atypical coagulase-negative S. aureus represented 11.3 percent of identified strains of this species. With coagulase-negative staphylococci taken into account, presence of staphylococci was confirmed in 69.8 percent of the 275 samples tested, while contamination with coagulase-positive staphylococci was confirmed in 24.7 percent of them
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