CHARACTERISTICS OF STAPHYLOCOCCUS-AUREUS ASSOCIATED WITH MEAT-PRODUCTS AND MEAT WORKERS

被引：25

作者：

ISIGIDI, BK

DEVRIESE, LA

GODARD, C

VANHOOF, J

机构：

[1] FAC VET MED GHENT, CASINOPLEIN 24, B-9000 GHENT, BELGIUM

[2] UNIV LUBUMBASHI, FAC VET MED, LUBUMBASHI, DEM REP CONGO

[3] INST PASTEUR, B-1040 BRUSSELS, BELGIUM

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1990年 / 11卷 / 03期

关键词：

Bacteria; -; Mammals;

D O I：

10.1111/j.1472-765X.1990.tb00145.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Staphylococcus aureus strains with similar biotype characteristics occur in meat products and in the anterior nares of workers in slaughterhouses and meat‐processing plants. Such strains are rare in humans not in frequent contact with meats. The biotype is staphylokinase‐negative, β‐haemolysin‐negative, bovine plasma coagulase‐negative, crystal violet type A and Protein A‐positive. Most strains of this biotype belong to phage group II or are not typable with the international set for typing Staph. aureus of human origin. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：145 / 147

页数：3

共 5 条

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DEVRIESE, LA
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[4] A HIGHLY SELECTIVE 2-STAGE ISOLATION METHOD FOR THE ENUMERATION OF STAPHYLOCOCCUS-AUREUS IN FOODS
ISIGIDI, BK
DEVRIESE, LA
CROEGAERT, T
VANHOOF, J
[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1989, 66 (05): : 379 - 384
[5] SHIMIZU A, 1977, AM J VET RES, V38, P1601

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