Staphylococcus aureus

Abstract One of the very familiar and universal bacterial infections is caused by Staphylococcus aureus. So much so that it is the cause of nearly 0.25 million afflictions, more than a thousand hospitalizations, while 6 afflicted persons die due to S.aurues each year. Staphylococcus aureus is a Gram positive, o!idase ne"ative, non motile microor"anism and facultative anaerobic.

#early $2 species of this "enus is found so far and Staphylococcus aureus is ofne of them. Other species are mostly found in various other mammals but are found not to afflict humans. %i&e most other un solved riddles, ori"in of Staphylococcus aureus is yet to be understood. 'owever modern theories hint that it is a decendent of the prehistoric soil bacteria. (t was )nton *osenbach, a German physician, who in +,,- vindicated it. Growin" li&e "rapes, the Staphylococcus aureus also "rows in clusters but is immobile. Staphyleis is a Gree& word for .bunch of "rapes,/ and cocci, means .spherical bacteria.0 )ureus is %atin for ."old,/ and so "iven as it always "rew in yellow colonies. S.aureus cells are of abou + micrometer in diameter1 so +,000 cells lined up ne!t to each other would cover a distance of only + millimeters. 2his e!periment was carried out for a comparison of the "rowth rate of S. )ureus "row on soft 34amembert5 6 hard 3cheddar5 cheeses as well as to assess the effect of the cheese handlin", stora"e temperature "rowth rate time of Staphylococcus aureus.

Introduction Staphylococcus aureus has been recognized and described only 125 years ago, but it almost certainly infected and killing humans for thousands of years. As a nitrogen source, Staphylococcus aureus needs thiamine, nicotic acid, salts inorganic in natureand amino acids B Vitamins is an important element for the gro th of Staphylococcus aureus. !nicotic acid, thiamine", amino acids and inorganic salts as a nitrogen source, although #hristian, Valine, $lutamic acid, agrinine, and tyrosine are not helpful to its gro th but important source of enteroto%in production. Boils, hich are common S. Aureus skin infections, are mentioned in the Bible. Staphylococcus aureus is e%tremely durable. &t gro s in a (esophilic) *+ ,*.-.# !opt. /5.#") p01 ,.5+ 2./ !opt. *.3+*.5". 4o ide temperature range, it's le5els of ater acti5ity !a "

3.-/ !6pt. 73.22". &f conditions for gro th !i.e. 8emperature or nutrient supply" are not fa5orable, Staphylococcus aureus for a long time e5en at a dormant state !essentially, being inacti5e and lying in ait for a good time to begin gro ing". 4ater, the bacteria can start gro ing again hen conditions are more fa5ourable !$andhi, ( 9 #hikindas, (4 233:". alls of its cells are thicker in contrast to the ith the a 5ery high internal pressure

Staphylococcus aureus is resilient because its the other bacteria;s cell

alls. 8his thickness allo s &t e%ist

e5er found in any type of bacteria. S. Arrears' is nothing if not opportunistic. 8he biggest problem ith S. Areas ound infections is the manifold increase in the <uantity of such

infections that occur due to antibiotic+resistant S. aureus. 8hese infections might be easily treated if the bacteria ere sensiti5e to the first antibiotic used, but they can become much more serious

before an appropriate antibiotic is found. Because of this, many patients today die from infections that ere once easily cured.! Sumner, =, >oss, 8, =enson, & 9 ?ointon, A 2335".

Sometimes dairy products, like cheese also cause food poisoning, hich is due to the presence of S. aureus !(ed5e@o5A A and ValBk 4 2312". Cairy products like cheese, here the presence of

staphylococcal enteroto%ins act, as causati5e agent of outbreaks of staphylococcal food poisoning in humans. About 23D of S. aureus strains are currently resistant to penicillin !#ynthia (. Ste art, (artin B. #ole 2332". (any 5irulence factors are the result of Staphylococcus aureus, proteins that help the bacteria damage human host cells. 8hese 5irulence factors help the bacteria attach to the host cells, specifically attack and damage them, and resist the immune system from any response to this bacteris. 8he characteristics of S. aureus are mentioned as under1 Gram positive #on motile 7acultative anaerobic 4atalase positive 4occi in pairs, short chains, or bunched in "rape li&e clusters 8bi9uitous 8sually found in foods due to environmental, animal and human contamination. 'eat stable enteroto!ins

Eousta et al. !51" studied that in both pasteurized and unpasteurized milk cheeses did not meet the FG regulations for Staphylococcus aureus here in 1/+23D of samples or /5+,5D and e5en

in *3+-3D, its e%istence

as documented. #heese production has its o n critical factors of

safety like the natural contamination in milk, type of cheese and its nature, kind of starter culture. 8he aim of this proHect is to study the comparison of the gro th rate of S. aureus gro th of soft !#amembert" 9 hard !cheddar" cheeses as ell as to find out the effect of cheese handling,

storage temperature and period of time on rate of gro th of Staphylococcus aureus. Methods and Materials >esponse of gro th of Staphylococcus aureus as affected by Ia#l concentration, p0 5alue and storage temperature, all studied in a laboratoty. Jor the detection, enumeration and isolation of Staphylococcus aureus the direct plating method as used, as it allo s the placement of cheese slices directly on solidified agar media. 8his process as used an effecti5e measure of inherent (ycological <uality as thus understood the presence of mycoto%ins ere also assessed1 8 o types1 Soft #heese !#amembert" and hard cheese !#heddar" 8 o replicates for each type of cheese Staphylococcus aureus !strain" 4o concentration of soft cheese !13/ cfuKml" 0igh concentration of hard cheese !13* cfuKml" 8 o types of media for direct plating method1 Iutrient Agar !IA" as non+selecti5e medium and

Baird+?arker !B?" as selecti5e medium Storage temperature1 23 .#

LA ; has become a prodigy in the food science literature, this term as used in the prediction of the microbial gro th and to denote relationship among food deterioration reactions. >0 is a Jor the past se5eral decades, in the food science literature, the phenomenon denoted by the term Ma N has been idely used to predict microbial gro th as ell as the relationship bet een many common food deterioration reactions and a . Although >0 happens to be an impro5ed indicator the constancy and protection of food than the ater content of a system !Eamal S, >ehman E, Oia A and ?ar5in B".

Result

8he results of the present study sho ed that the contamination in cheese also can occur due to safety lacks in the production process. Jor e%ample at some stage during cheese production air control points contain high mould counts. 8hus it is pro5ed that the crucial factor that harms and contaminates cheese is air, if it is clean then there are lesser chances of mould contamination.

F4&SA based method1 an immunological techni<ue used to diagnose 5arious infectious diseases of human, animals as ell as plants hich are more than 22D sensiti5e and specific than any other serological test !Eemeny 9 #hallacombe, 12-2". F4&SA is used for the detection of Staphylococcus aureus hich is $ram P5e bacteria) e%ist in pairs, short chains, bunched or grape like clusters and of golden yello in color.

References #ynthia (. Ste art, (artin B. #ole 2332, LStaphylococcus aureus Growth :oundariesto )pplied and ;nvironmental <icrobiolo"y, 5ol. :-, no. 12, pp. :,35+:,32. $andhi, ( 9 #hikindas, ( !233:" L%isteria= ) foodborne patho"en that &nows how to survive>, &nternational =ournal of Jood (icrobiology, 5ol. 11/, pp. 1+15. Eamal S, >ehman E, Oia A and ?ar5in B !233:" &nternational Hournal of agriculture and biology, ?akistan, 5ie ed 1- =une 231/, http1KK .fspublishers.orgKiHabKpastissuesK&=ABV64Q-QI6Q1K1*.pdf

Eousta, ed !233-" Structure and 7unction of 7ood ;n"ineerin". (ed5e@o5A A and ValBk 4 2312, LStaphylococcus aureus= 4haracterisation and ?uantitative Growth @escription 5ie ed 1- =une 231/. http1KK .intechopen.comKbooksKstructure+ and+function+of+food+engineeringKstaphylococcus+aureus+characterisation+and+ <uantitati5e+gro th+description+in+milk+and+artisanal+ra >yser, F8 9 (arth, F0 !eds" 233*, %isteria, listeriosis and food safety, /rd edn, #># ?ress, GS. Sumner, =, >oss, 8, =enson, & 9 ?ointon, A 2335, AStaphylococcus aureus GrowthA, )pplied 6 ;nvironmental <icrobiolo"y 5ie ed on 1-th =une 231/ http1KK .ncbi.nlm.nih.go5KpmcKarticlesK?(#12/-5*K

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