Preliminary Report of Human Staphylococcal Infection Associated with Mastitis in Dairy Cattle

Wallace, Gordon D.; Quisenberry, Walter B.; Harne, A. De

doi:10.2307/4590827

Cited by 8 publications

(4 citation statements)

References 2 publications

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“…A similar situation was reported recently by Wallace (1). In one State antibiotic-resistant strains of phage type 80/81 were recovered from superficial lesions on the udders of cattle in a herd owned by a carrier of this type of staphylococcus.…”

supporting

confidence: 79%

1959 Summary of Disease Outbreaks

Dauer¹,

Davids²

1960

Public Health Reports (1896-1970)

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supporting

confidence: 79%

1959 Summary of Disease Outbreaks

Dauer¹,

Davids²

1960

Public Health Reports (1896-1970)

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“…Clark et al (1961) found that 96% of bovine strains of staphylococci giving a positive coagulase test result showed this effect. On the other hand, the presence of human staphylococci in cows has been demonstrated (Wallace et al, 1960(Wallace et al, , 1962) by means of bacteriophage typing. This fact could explain, at least partially, the percentage of staphylococci which are unable to produce 3-hemolysin, because human strains rarely show this property.…”

Section: Fig 1 Sheep Blood-agar Plate Showing Detectionmentioning

confidence: 99%

Characterization of Staphylococci Isolated from Raw Milk

Zemelman¹,

Longeri²

1965

Applied Microbiology

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Characterization of staphylococci isolated from raw milk. Appl. Microbiol. 13:167-170. 1965.-To evaluate the pathogenicity of staphylococci from bovine raw milk, the general characteristics of 775 strains isolated from 798 samples of milk were studied. The coagulase test was performed by use of rabbit plasma. Chromogenesis, mannitol fermentation, and gelatin liquefaction were investigated on Chapman's Medium 110, after 48 hr of incubation. Production of ,-hemolysin, which has been considered indicative of pathogenic staphylococci of animal origin, was determined by streaking different strains on sheep blood-agar plates in the presence of a strain of Lancefield group B streptococci. Plates were incubated at 37 C for 24 hr, and strong hemolysis was produced in the zone of interaction of j3-hemolysin and some substance liberated by streptococcus (CAMP test). Of 404 strains found to be coagulase-positive, 95.8% exhibited a deep-orange pigment, 76.5% produced ,-hemolysin, 91.8% fermented mannitol, and

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“…Strains found in superficial skin lesions or the noses of dairy workers and their families, in milk of the cows they tended, in the milk cooler, the tank, etc., were also lysed by phage 80 (see Anon., 1959;Wallace et al, 1960Wallace et al, , 1962Zinn et a/., 1961).…”

Section: Frommentioning

confidence: 99%

Staphylococci in Food and Food Intoxication A Review and an Appraisal of Phage Typing Results

Munch-Petersen

1963

Journal of Food Science

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SUMMARY A review has been made of published information on the phage groups and types of staphylococci concerned in food‐borne intoxication. It revealed that the majority belonged to phage group III with the types 6 and 47, either alone or, with others, being the most common. In Great Britain the yearly incidence of food‐borne intoxication, from 1950 to 1962, due to strains of phage group III ranged from 64.5 to 94.7%. In food handlers incriminated in outbreaks the nose was the most common focus of infection, and the hand came next. Meat and milk were the foods most commonly incriminated. Group III phages lysed 64.3% of strains found in meat and 58.1% of those in milk. Group IV phage lysed nine times as many milk‐borne as meat‐borne strains, which were also quite common in milk taken direct from cows, with and without mastitis or abnormal secretion. The meager data on staphylococcal contamination of “wholesome” food, meat, milk and fish, were tabulated. A high proportion of these strains were untypable, but one‐fourth to one‐third of the strains were lysed by phages of Group III. The results of phage typing of staphylococci from milk, dairy workers, market milk and dairy products were summarized. Phages obtained from strains of human and animal origin have been used for typing purposes. Of the phages in the “international set” obtained from staphylococci of human origin, 42D, Group IV, lysed more strains than any other phage. A set of phages of bovine origin has not yet been internationally recognized. About two‐thirds of the strains obtained from bovine mastitis but three‐fourths of strains front normal milk were lysed by the typing phages employed. Group III phages lysed two‐and‐one‐half times as many strains from normal as from mastitis secretion. Cheese, butter, butter‐milk, skim milk, cream, ice cream, kefir, and dried and condensed milk have yielded staphylococci lysed mainly by phages of Groups III and IV. Dairy workers, veterinary surgeons, and farmers have yielded strains similarly lysed. Some of the people in these groups as well as the animals they tended have suffered clinical disease processes, due to strains with identical phage reactions. Phage‐typable strains have been found in the noses of cattle, in dogs, pigs and chickens; their human attendants have, in some cases, carried identical strains. The proportion of staphylococci, lysed by the 52/52A/80/81 complex of phages has shown a twofold increase in hospitalized human patients and a two‐and‐one‐half increase in animals in the last few years. Staphylococci lysed by this complex are regarded as particularly invasive in and pathogenie for man. No comparison has appeared on the frequency distribution of staphylococci among the phage groups from food‐borne intoxication and food handlers. A comparison was therefore made of such reported strains from: i) food causing intoxication; ii) the nose; iii) the feces; and iv) superficial lesions of apparently healthy persons. The main features were: a) the low proportion of strains lysed by phages of Group 11...

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Preliminary Report of Human Staphylococcal Infection Associated with Mastitis in Dairy Cattle

Cited by 8 publications

References 2 publications

1959 Summary of Disease Outbreaks

1959 Summary of Disease Outbreaks

Characterization of Staphylococci Isolated from Raw Milk

Staphylococci in Food and Food Intoxication A Review and an Appraisal of Phage Typing Results

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