Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva

The genus Staphylococcus belongs to the Micrococcaceae family and includes facultatively anaerobic/ aerobic, Gram positive, spherical bacteria that are generally catalase positive. Staphylococcus aureus is the most significant human pathogen among the staphylococci, as others are considered opportunist. The two most important sources of staphylococci in food are healthy carriers and individuals whose hands and arms are inflicted with boils and carbuncles, who are permitted to handle foods. The aim of this work was to identify the species of staphylococci isolated from ready to eat foods, food handlers, and kitchenware and to establish their antibiotic resistance.