This document discusses various characteristics of gram positive cocci including Staphylococcus, Streptococcus, and Micrococcus. Key details provided include their morphology, biochemical properties identified by Hugh-Leifson's oxidative-fermentative test, and selective growth media. Specific information is given about Staphylococcus including characteristics, virulence factors like coagulase and enterotoxins, and infections caused like toxic shock syndrome and food poisoning. Mechanisms of methicillin resistance in Staphylococcus aureus including beta-lactamase production and altered penicillin-binding proteins are summarized.