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Food-Poisoning Staphylococci and the Order of Their Resistance to Penicillin¹

I. Inhibition of Coagulase Production

Kuhn Hospital Clinic, Hammond, Indiana

Abstract

1. Three food-poisoning strains of staphylococci, "Cow", "S-229-Z", and "Spray", have been found naturally resistant to penicillin by the cup-plate assay.

2. These naturally resistant strains of staphylococcus required between 10,000 to 50,000 Oxford units of penicillin per ml to obtain inhibition zones of between 22.5 and 31.8 mm diameter, as compared to FDA strain 209, which gave inhibition of 23.8 to 23.9 mm with one unit of the same penicillin.

3. The inhibition of coagulase has been studied. Penicillin inhibits staphylocoagulase production in-vitro.

4. The amount of penicillin required to inhibit coagulase ranges between 5,000 to 20,000 Oxford units per ml. Strain C-13344, the most active coagulase-producer required approximately 9,500 units to inhibit tube coagulase formation.

Footnotes

¹ This study completed while the author was bacteriologist and chemotherapist, Schering Corporation, Bloomfield, New Jersey. Acknowledgement is made to Dr. C. E. Dolman, University of British Columbia, Vancouver, B. C., and to Dr. R. V. Stone, Los Angeles Health Department, Los Angeles, California, for the generous use of their strains, and to Dr. G. Shwartzman for several strains of non food-poisoning cocci.