Species distribution of CoNS b in animal- and food-derived samples in recent studies (published since 2000)

ParameterValue or description in study a
Faria et al., 2009 (55)Gillespie et al., 2009 (620)Coton et al., 2010 (621)Hauschild et al., 2010 (622)Leroy et al., 2010 (623)Huber et al., 2011 (624)Waller et al., 2011 (625)
Study design parameters
    Animal or food source (no. of samples)Drinking water (172)Cow (618)Food-related samples (431)Free-living insectivores and rodents (NG)Meat products (27)Food-related samples (1,639)Cow (NG)
    Sample originDistribution networkMammary quarter milkFrench cheese, dry sausage typesNGProcessing units (n = 9)Farms (>800)Milk
    No. of isolates242383431197388275 (only MR-CoNS)154
    Identification method16S rRNA gene PCRAPI StaphSeveral PCR and hybridization strategies rpoB and dnaJ PCR-RFLP analysis sodA gene PCRMALDI-TOF MS, sodA gene PCR tuf gene PCR
% Identified staphylococci
    S. arlettae 0.3 1
    (S. aureus) b 1.5
    S. auricularis 0.5
    S. capitis 1.7 0.2 0.0
    S. carnosus 1.9 3.6
    S. caprae
    S. chromogenes 480.5 24
    S. cohnii 0.00.4
    S. epidermidis 28.5104.
    S. equorum
    S. fleurettii
    S. gallinarum 1
    S. haemolyticus <14.41.0 2.214
    S. hominis
    (S. hyicus) b 26 5
    (S. intermedius) b <1
    S. lentus 2.61.0 10.9<1
    S. lugdunensis 1.2
    S. microti 0.5
    S. pasteuri 65.7
    (S. pseudintermedius) b <1
    S. saprophyticus 2.3112.50.511.9 5
    S. sciuri 0.6<
    S. simulans 71.2 18
    S. stepanovicii 18.3
    S. succinus 7.727.9 c 7.7
    S. vitulinus
    S. warneri
    S. xylosus 128.320.811.3 4
  • a Differences from 100% are due to ambiguously and nonidentified isolates or nongiven coagulase-positive isolates. Abbreviations: NG, not given; SP, standard procedures (based on the work of Kloos and Schleifer [407] and subsequent modifications and supplementations).

  • b If part of the study, percentages of coagulase-positive or coagulase-variable species (species names in parentheses) are also given.

  • c Comprises S. succinus subsp. succinus (9%) and S. succinus subsp. casei (91%).