Staphylococci and streptococci are the commonest organisms.
Streptococci were only cultured from one (conventional) brush.
There was also no significant difference between the numbers of total streptococci between groups demineralized for 2, 5 and 6 days or between those demineralized for 5 and 8 days.
Cultures from the abscesses grew alpha-hemolitic streptococci.
M protein is a major factor in determining the virulence of streptococci.
Streptococci involved in food-borne infections were found to be sensitive to penicillin.
Small particles of saliva and aerosol contaminated by streptococci, which are inhaled into the respiratory tract, expose the nasal and bronchial mucosa more easily to the pathogen.
Further study of the growth and survival of streptococci in food is needed in order to prepare recommendations for prevention of food-borne streptococcal pharyngitis.
