preventive measures to be taken for coccus
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ABOUT COCCUS
Cocci which are Gram-positive, catalase-negative, possess the group D antigen, and are able to grow in 6.5% salt and in the presence of 0.4% sodium azide, can be identified presumptively as enterococci. This genus was previously grouped within Streptococcus. Certainly all the classical species of Enterococcus fall into this category, but some newly described species have some aberrant properties which has resulted in the unofficial division into five subgroups. Several species of Enterococcus are naturally found in the intestinal tract of humans and animals. The role of enterococci in food is unclear and much debated. These organisms have been isolated from many indigenous fermented foods, but their possible positive contribution has not been elucidated since such products commonly contain several species of LAB. The tolerance of members of the genus for extremes of pH, salt, and temperature makes their survival in fermented foods unproblematic. The fecal original of many species, such as E. faecalis and E. faecium, however, means that their presence in foods is regarded as being an indication of poor hygiene. Further complications are the opportunistic pathogenicity of some species of Enterococcus, their ability to decarboxylate amino acids and thereby produce amines in foods, and finally their propensity to be resistant to antibiotics and to transfer such traits by means of mobile genetic elements. A new area of debate concerns the advisability of using these organisms as probiotics.
i know only about the coccus i don't know about the preventive measures of coccus