Bruised Poultry Tissue as a Possible Source of Staphylococcal Infection

Abstract

Bacteriological analyses were made on 45 swab samples secured from hands of poultry workers on processing line, on 31 bruised and 15 normal poultry tissue samples, and on 15 swabs obtained from infected lacerations and exudates of abcesses on hands, arms, chest, and abdomen of poultry workers. A total of 170 Staphylococcus cultures were isolated from samples examined. These cultures were characterized morphologically and biochemically and then grouped into six distinct patterns. S. aureus was found in 86.6% of swab samples obtained from infected workers, in 40% of swabs from hands of workers who handle bruised birds, and in 38.7% of bruised tissues, and was absent from all samples obtained from hands of workers who do not handle bruised birds. All the coagulase-positive staphylococcal isolates were bacteriophage-typed, and the results showed that the same phage-type S. aureus was found in many poultry bruises and in infected lesions of poultry workers as well as on hands of workers who handle bruised birds. These results indicate that poultry bruises are a source of staphylococcal infection encountered among poultry workers.

Characterization of staphylococci isolated from mastitic cows in Spain

“…Lysozyme production. Lysozyme production was determined by the procedure of Roskey and Hamdy (22). The formation of a clear zone larger than 2 mm from the edge of the growth area was considered positive.…”

Characterization of staphylococci from patients with toxic shock syndrome

“…(3); phosphatase reaction (4); novobiocin susceptibility (3); pigmentation; lysozyme production (19); casein hydrolysis (16); fibrinolysis (10); and hemolysis (6). The strains were not phage typed, nor were they examined for antimicrobial susceptibility, primarily because others had found these properties to be quite variable among TSS strains.…”