Staphylococcus is a genus of Gram-positive cocci arranged in grape-like clusters, which are facultative anaerobes, non-motile (non-flagellated), non-spore forming, and catalase positive.
Culling of cows that remain clinical or cows with chronic mastitis is a part of control and prevention in dairy animals.
Control and prevention in veterinary hospitals involves using appropriate antiseptics and hand washing.
Control and prevention in dairy animals involves good hygiene at milking time, use of single use paper towels to dry teats, milkers wearing gloves, teat dip after milking, dry cow therapy at drying off, and separating all infected/positive cows.
Canine superficial pyoderma can be treated by cleaning practices within veterinary hospitals, use of appropriate antiseptics, and hand washing.
MIC (µg/ml) threshold value for Staphylococcus as per CLSI (2017) is
Prevention in dairy animals involves testing all purchased cows before mixing to the herd.
Staphylococcus species can be differentiated using unique pigment production on mannitol salt agar and purple agar base with 1% maltose.
S. aureus ferments mannitol and changes the agar color from red to yellow, while S. epidermidis does not ferment mannitol and no agar color change (remain red).
Blood agar allows determination of the type of hemolysin toxin produced by the isolates.
Staphylococcus spp can be identified on blood agar using beta, alpha, and gamma hemolysis.
Non-hemolysis (gamma) by S. epidermidis indicates its safety, while hemolysis by S. aureus indicates its potential pathogenicity.
Staphyloxanthin, a golden colored carotenoid pigment, is a characteristic of S. aureus and enhances its pathogenicity.
Superantigens cause 20% of all body T cells to be activated, which is 20 times more than normal antigens.
Staphylococci adhere and attach to the host cell surface or to matrix between each cell.
Abscesses mature, rupture, and bacteria spread.
Some bacteria advance for intracellular invasion, multiplication, and persistence in the host cell.
Staphylococci elicit inflammation, abscess formation, necrosis, and bacteria encapsulation.
Enterotoxins are a group of 20 toxins that cause food poisoning by stimulating the gut motility and superantigens.
Staphylococcus species cause systemic and life-threatening infections such as bacteremia/septicemia, endocarditis (heart valves), metritis, pneumonia, osteomyelitis, meningitis, and toxicosis/shock.
Staphylococcus species cause food poisoning by stimulating the gut motility and producing enterotoxins.
Staphylococci form biofilms on the host cell surface for persistence.