Pure Air Control Services and Environmental Diagnostics Laboratoryare
pleased to introduce "Under the Scope", a new section of the
IEQ
REVIEW. There are over 100,000 species of fungi. Many fungi are good and useful
(edible mushrooms would be an example of these) while some cause problems (some
fungi can injure plants and humans). Every week the IEQ Review will describe a
specific microorganism, its morphological origin and potential health
effects. If you would like to know about a specific organism and/or would
like it published in The IEQ Review please email Dr. Rajiv Sahay with
the Environmental Diagnostics Laboratory (EDL) at Pure Air Control
Services laboratory@pureaircontrols.com
This week we will cover ... Staphylococcus
aureus
Staphylococcus
aureus
An
aerobic gram-positive coccus that produces smooth colonies. Pigmentation of the
colonies may range from gray, gray-white, yellow, yellow-orange or orange. It
produces both free and bound coagulases and hemolysins (exotoxins). Some
isolates produce an epidermolytic toxin that is responsible for the
staphylococcal scalded skin syndrome. Some isolates produce endotoxins which
when ingested are responsible for staphylococcal food poisoning. It can be part
of the normal flora of the skin, skin glands, anterior nares, mucous membranes,
gastrointestinal tract, and genital tract of humans, warm-blooded animals, and
birds. It is an opportunistic pathogen causing a wide range of infections
including: furuncles (boils), carbuncles, impetigo, epidermal necrolysis,
osteomyelitis, meningitis, endocarditis, pneumonia, mastitis, bacteremia,
enterocolitis, staphylococcal food poisoning and toxic shock syndrome.
S. aureus is a spherical bacterium (coccus) which on microscopic
examination appears in pairs, short chains, or bunched, grape-like clusters.
Some strains are capable of producing a highly heat-stable protein toxin
that causes illness in humans.
Staphylococci
exist in air, dust, sewage, water, milk, and food or on food equipment,
environmental surfaces, humans, and animals. Humans and animals are the primary
reservoirs. Staphylococci are present in the nasal passages and throats and on
the hair and skin of 50 percent or more of healthy individuals. This incidence
is even higher for those who associate with or who come in contact with sick
individuals and hospital environments. Although food handlers are usually the
main source of food contamination in food poisoning outbreaks, equipment and
environmental surfaces can also be sources of contamination with
S. aureus.
Human intoxication is caused by ingesting enterotoxins produced in food by some
strains of
S. aureus, usually because the food has not been kept hot
enough (60°C, 140°F, or above) or cold enough (7.2°C, 45°F, or below).
For more information, contact:
Dr. Rajiv R. Sahay, Lab Manager
(800) 422-7873 ext. 304
laboratory@pureaircontrols.com
