Characterization of Staphylococcus Species Isolated From Raw Milk with Special Reference to the Enterotoxigenic Coagulase-Positive Types

Numerous reports from many parts of the world have described the occurrence of outbreaks of staphylococcus food poisoning. Some studies have incriminated raw milk as a reservoir of the staphylococcus organisms as the vehicle of transmission. Recently Cheddar cheese has been implicated as the contaminating agent in food poisoning outbreaks traced to dairy products. The frequency of outbreaks of staphylococcus food poisoning has stimulated interest in the characterization of members of the staphylococcus genus. The strains particularly important are those capable of production an enterotoxin. In order to determine the strains of staphylococcus organisms isolated from raw milk which are a possible causative agent of food poisoning outbreaks, various physiological tests were systematically conducted. The physiological characteristics studied were coagulase production, gelatin hydrolysis, mannitol fermentation, pigmentation, hemolysis production, antibiotic sensitivity and bacteriophage typing. These tests are of particular interest in evaluating the organisms isolated from raw milk