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.
