A COMPARATIVE APPRAISAL OF THE PROPERTIES OF "STAPHYLOCOCCI" ISOLATED FROM CLINICAL SITES AND FROM DAIRY PRODUCTS

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Abstract
A comparative study of properties of 263 isolates of mannitol-positive micrococci ("staphylococci") obtained from clinical sources and from cheese or butter has shown that isolates from the dairy products were predominantly type 42 D, Group IV, of bovine origin, while among the isolates from hospital specimens Group III was most common, and type 42 D was rarely encountered. Two strains lysed by phage type 42 D have, however, been isolated from cases of severe enteritis developing after antibiotic therapy. Isolates from phage Group IV were more consistent than any other phage group in the production of coagulase, of phosphatase, and of potent amounts of alpha- and beta-hemolysins and enterotoxin. Except in Group IV, wide variation in these properties occurred within a species or within a phage group from either the dairy or clinical source.Coagulase and phosphatase were not directly comparable in their indication of toxigenic strains and neither was absolute in relation to specific toxin production.Toxins were detected in six species (after Bergey) though in only small amounts in all species other than Micrococcus pyogenes. Coagulase production was the more nearly consistent single indicator of toxigenicity among those tested.The data are discussed in relation to pathogenicity of strains and food-poisoning propensities.