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Aerococcus urinae is a member of the bacterial genus Aerococcus.The bacterium is a Gram-positive, catalase-negative coccus growing in clusters. Isolates of this genus were originally isolated in 1953 from samples collected in the air and dust of occupied rooms and were distinguished by their tetrad cellular arrangements. [2]
Aerococcus is a genus in the phylum Bacillota . [1] The genus was first identified in 1953 from samples of air and dust as a catalase-negative, gram-positive coccus that grew in small clusters. [2] They were subsequently found in hospital environments and meat-curing brines. [3]
Aerococcus sanguinicola is a member of the bacterial genus Aerococcus and is a Gram-positive, catalase-negative coccus growing in clusters.This species was defined in 2001 [1] and has since then been increasingly recognized as a pathogen causing urinary tract infections [2] [3] and also invasive infections including infective endocarditis. [4]
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.
Reagents used for Lancefield grouping. Lancefield grouping is a system of classification that classifies catalase-negative Gram-positive cocci based on the carbohydrate composition of bacterial antigens found on their cell walls. [1]
The Food Defect Action Levels: Levels of Natural or Unavoidable Defects in Foods That Present No Health Hazards for Humans is a publication of the United States Food and Drug Administration's Center for Food Safety and Applied Nutrition [1] detailing acceptable levels of food contamination from sources such as maggots, thrips, insect fragments, "foreign matter", mold, rodent hairs, and insect ...
Pediococcus is, along with other lactic acid bacteria such as Leuconostoc and Lactobacillus, responsible for the fermentation of cabbage, making it sauerkraut.In this process, the sugars in fresh cabbage are fermented to lactic acid, which gives sauerkraut a sour flavour and good keeping qualities.
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