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Staphylococcus hyicus is a Gram-positive, facultatively anaerobic bacterium in the genus Staphylococcus. It consists of clustered cocci and forms white circular colonies when grown on blood agar. [1] S. hyicus is a known animal pathogen. It causes disease in poultry, [2] cattle, [3] horses, [4] and pigs. [5]
But, each type of skin infection caused by staph bacteria is different. A few common skin infections caused by staph bacteria are: Boils – Boils are the most common type of staph infection, they are pockets of white pus that start where a hair follicle or oil gland is. The boil is tender and red where the infection is located on the skin.
Staphylococcus can cause a wide variety of diseases in humans and animals through either toxin production or penetration. Staphylococcal toxins are a common cause of food poisoning, for they can be produced by bacteria growing in improperly stored food items.
This is a list of infectious diseases arranged by name, along with the infectious agents that cause them, the vaccines that can prevent or cure them when they exist and their current status. Some on the list are vaccine-preventable diseases .
Each year the pathogen causes an average of 900 deaths, 109,000 hospitalizations, 465,000 emergency room visits, and 19 to 21 million illnesses, according to the Centers for Disease Control and ...
Pathogenic bacteria are bacteria that can cause disease. [1] This article focuses on the bacteria that are pathogenic to humans. Most species of bacteria are harmless and many are beneficial but others can cause infectious diseases. The number of these pathogenic species in humans is estimated to be fewer than a hundred. [2]
Staphylococcus pseudintermedius is a gram-positive spherically shaped bacterium of the genus Staphylococcus [1] found worldwide. [2] It is primarily a pathogen for domestic animals, [ 3 ] [ 4 ] but has been known to affect humans as well. [ 5 ]
S. aureus can cause a range of illnesses from minor skin infections to Staphylococcus aureus food poisoning enteritis. Since humans are the primary source, cross-contamination is the most common way the microorganism is introduced into foods. Foods at high risks are those prepared in large quantities.