金黄色葡萄球菌（Staphylococcus aureus）.doc

金黄色葡萄球菌（Staphylococcus aureus） Biological characteristics Typical of Staphylococcus aureus for the ball, diameter of about 0.8 m, under the microscope arranged in thyrsiform. Staphylococcus aureus without spores or flagella, most of which have no capsule and are gram positive. The nutritional requirements of Staphylococcus aureus were not high. It grew well on common medium, aerobic or facultative anaerobic, the optimum growth temperature was 37 C, and the optimum growth rate was pH 7.4. The colonies on the plate are thick, shiny, rounded, and 1-2mm in diameter. A transparent hemolytic ring is formed around the blood plate colony. Staphylococcus aureus is highly salt tolerant and can be grown in 10-15%NaCl broth. Can decompose glucose, maltose, lactose, sucrose, acid production, not gas. The methyl red reaction was positive and the VP reaction was weak positive. Many strains can hydrolyze arginine, hydrolyze urea, reduce nitrate, and liquefy gelatin. Staphylococcus aureus has strong resistance, low sensitivity to sulfa drugs, but highly sensitive to penicillin, erythromycin and so on. Two. Epidemiology Staphylococcus aureus is found everywhere in nature and can be found in air, water, dust, and excreta of humans and animals. As a result, food has a lot of opportunities for its pollution. In recent years, the Centers for Disease Control reported that infections caused by Staphylococcus aureus accounted for second place, second only to Escherichia coli. Staphylococcus aureus is a worldwide health problem caused by Staphylococcus aureus enterotoxin food poisoning in the United States accounted for the entire bacterial food poisoning 33%, Canada is more, accounted for 45% of the poisoning incidents in China each year is also very much. The epidemiology of Staphylococcus aureus generally has the following characteristics: Seasonal distribution is more common in spring and summer. There are many kinds of poisoning food, such as milk, meat, eggs, fish and their products. I