**7. Staphylococcosis and poultry**

Along with humans and animals, poultry is also susceptible to infections by staphylococcus [13–17]. There are no definitive signs of that bacteria in the poultry and it varies from case to case and the lesions are usually dependent upon the point of entry of the bacteria within the host. Unlike the animals where the staphylococcus mainly targets the skin and mucosa, the skin is less likely to be infected in the poultry and the organs that are more susceptible to the infection of staphylococcus species in poultry are bones, tendons, and joints [14, 16, 18–21]. The infections are characterized by the increased heterophil count and their accumulation into the affected regions [22]. It is also responsible for the acute deaths in layers [23] within the hot climates and is required to be differentially diagnosed with the fowl cholera. Staphylococcal infections in poultry are required to have in-depth studies by future researchers as there is less knowledge about the route of entry, immunity interaction, pathogenesis, and the possible prognosis of that organism. It impedes chronic infections mostly in poultry having poor antibiotic response. Immunization against that pathogen also requires more in-depth studies as the currently available vaccines are not as potent as the poultry business farmers and expecting [23–25].
