Effect of staphylococcal iron content on the killing of Staphylococcus aureus by polymorphonuclear leukocytes

Abstract

Preincubation of Staphylococcus aureus 502A in broth with increasing concentrations of ferrous sulfate progressively increased their iron content, markedly increased their susceptibility to killing by hydrogen peroxide, and did not alter their susceptibility to killing by polymorphonuclear leukocytes.