Staphylococcal Food Poisoning-A Review. II. Behaviour of Staphylococci in Artificial Media and Foods

It is not uncommon for many of our foods to be contaminated with coagulase-positive Staphylococcus aureus. Dairy foods, meat and fish, bakery products, and other foods have been extensively investigated for incidence of staphylococci. Foods of animal origin which have ample opportunity for exposure to animal reservoirs of staphylococci and processed foods which receive appreciable handling by people are particularly susceptible to contamination by S. aureus.