Effect of Diet and Strain Difference on the Virulence of Staphylococcus aureus for Mice

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RESUMO

Years of intensive investigations in our laboratories on staphylococcal infections in mice have indicated a gradual decrease in the virulence of Staphylococcus aureus for this animal, particularly the strain we were using, the random-bred BT mouse. The present investigations, based on changes in diet and strain differences in mice, were undertaken in an attempt to improve susceptibility of our stock strain, on the one hand, and to determine whether susceptibility was influenced by genetic strain differences, on the other. In the first series of experiments, littermate mice of the BT strain were placed on different diets: one group received a commercial diet; the other, a basic diet previously established in our laboratories as adequate for growth requirements of the animals. An increase in the susceptibility of the animals to staphylococcal infection was noted in the mice receiving the basic diet. In the second series of investigations, three other strains of mice (the Swiss albino, the C3H/HeJ, and the C57B1) previously not used by our laboratories in staphylococcal experiments were studied for staphylococcal susceptibility. These experiments revealed that all of these strains of mice were highly susceptible to the infection, even though they were maintained on a commercial diet.

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