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Staphylococcus aureus: A type of facultative bacteria that can cause food-borne illness. It is particularly dangerous because it produces toxins that cannot be destroyed by heat.
The disinfectant to be tested is compared with phenol on a standard microbe (usually Salmonella typhi or Staphylococcus aureus). Disinfectants that are more effective than phenol have a coefficient 1.
63. Chen, C.H, Li, T.T, Su, H.L., Wang, C.I. "Chinese Rhubarb. VII. Mechanism of antibiotic action of anthraquinone derivatives. Effect on the respiration of staphylococcus aureus." Sheng Wu Hua Hueh Yu Shen Wu Wu Li-sueh, Pg 436-433, 1963 ...
 See also: Kitchen, Salt, Water, Salmon, Thyme
  
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