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Word: staphylococcus (lookup in dictionary) (lookup stats)
Dates: during 1940-1949
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Usage:

...Sweet potato stems and leaves, reported Department of Agriculture researchers at Beltsville, Md., also produced two antibiotics. One worked against Staphylococcus aureus, the germ that causes boils; the other against fungi that damage plants. In the skins and pulps of ripe bananas, there were two more: one worked against Tinea trychophytina, the fungus that causes athlete's foot, the other against the fungus that makes tomato plants wilt...

Author: /time Magazine | Title: Medicine: Humble Beginnings | 4/25/1949 | See Source »

...flourish alongside streptomycin). The bacilli did not become resistant to neomycin as they had to the older drug. Tests with animals are not yet complete, because there has not been enough of the stuff to work with. But in mice and on embryos from chicken eggs it worked against Staphylococcus aureus (the "golden bug" which causes boils and abscesses) and against Salmonella schottmülleri (which causes a kind of paratyphoid fever). One bug is affected by streptomycin, the other resists it; neomycin hits both...

Author: /time Magazine | Title: Medicine: Man of the Soil | 4/4/1949 | See Source »

...Staphylococcus Bacteria...

Author: NO WRITER ATTRIBUTED | Title: Infected Beef Slicer May Be Poison Source | 2/1/1949 | See Source »

Circumstantial evidence, backed by tests, indicates that through a "unique" combination of temperature and time, staphylococcus bacteria from the slicer transferred to the meat and produced a poisonous toxin, Moore explained...

Author: NO WRITER ATTRIBUTED | Title: Infected Beef Slicer May Be Poison Source | 2/1/1949 | See Source »

According to his theory, the lapse of approximately three hours between slicing and serving of the roast beef gives the bacteria just enough time to form the toxin. The staphylococcus bacteria is found in the air everywhere, Moore said...

Author: NO WRITER ATTRIBUTED | Title: Infected Beef Slicer May Be Poison Source | 2/1/1949 | See Source »

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