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Staph aureus food poisoning

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Staph aureus food poisoning

Definition:

Staph aureus food poisoning is an illness that results from eating food contaminated with a toxin produced by the Staphlococcus aureus bacteria.

Causes, incidence, and risk factors:

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Staphlococcus aureus food poisoning is often caused when a food handler contaminates food products that are served or stored at room- or refrigerator temperature. Common examples of such foods are desserts (especially custards and cream filled- or topped desserts), salads (especially those containing mayonnaise), or baked goods.

The bacteria multiplies rapidly in the food, and a large colony of bacteria may be present without evidence of food spoilage. Risk factors include:

• Ingestion of food prepared by a person with a skin infection (these infections commonly contain Staphlococcus aureus )
• Ingestion of food kept at room temperature 
• Ingestion of improperly prepared food
• Symptoms occurring in persons eating the same food.

Symptoms usually appear within 4 to 6 hours. The disease is common in the U.S.

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