However, the staphylococcal intoxication remains a very common food poisoning. Bacteria most commonly live by adhering to surfaces and forming organized communities called biofilms (Malheiros et al., 2010). Staphylococcus aureus also known as pathogenic bacterium that capable in developing biofilms formation especially on food processing surfaces in which that is a pathway leading to cross contamination of foods (Ciccio et al., 2015). The human beings are a major reservoir for the post-process recontamination. There are relations among the taxonomic aspects, ecosystem and the virulence factors related to Staphylococcus and its importance in the food and public health (Schelin et al., 2011). According to Ciccio et al., the food contact surfaces with presence of biofilm are respected as a health threat. Microbial biofilms commonly as in fact, may control a substantial number of both spoilage and pathogenic microorganisms. Moreover, S. aureus is Gram-positive bacteria with the coccus shape stirring singly or in irregular clusters and they are non-motile as well with non-sporing chemoorganotrophics for both respiratory and fermentative metabolism (Liu et al.,
However, the staphylococcal intoxication remains a very common food poisoning. Bacteria most commonly live by adhering to surfaces and forming organized communities called biofilms (Malheiros et al., 2010). Staphylococcus aureus also known as pathogenic bacterium that capable in developing biofilms formation especially on food processing surfaces in which that is a pathway leading to cross contamination of foods (Ciccio et al., 2015). The human beings are a major reservoir for the post-process recontamination. There are relations among the taxonomic aspects, ecosystem and the virulence factors related to Staphylococcus and its importance in the food and public health (Schelin et al., 2011). According to Ciccio et al., the food contact surfaces with presence of biofilm are respected as a health threat. Microbial biofilms commonly as in fact, may control a substantial number of both spoilage and pathogenic microorganisms. Moreover, S. aureus is Gram-positive bacteria with the coccus shape stirring singly or in irregular clusters and they are non-motile as well with non-sporing chemoorganotrophics for both respiratory and fermentative metabolism (Liu et al.,