What is it?

Staphylococcus aureus is a gram positive bacteria that can produce a very heat stable toxin.

What are the symptoms of S. aureus?

Staphyloccus food poisoning onset of symptoms occur very fast (1 to 6 hours after consuming the contaminated food) and are usually very acute.

The most common symptoms are nausea, vomiting, retching, abdominal cramping, and prostration. In more severe cases headaches, muscle cramping and changes in pulse rate and blood pressure can occur.
Usual recovery time is a day or two but sometimes can take more than three days.

What foods are associated with S. aureus?

Staphylococci is commonly found in the nasal passages and throats and on the hair and skin of healthy individuals. It is also found in the air, dust, sewage, water, milk, food and equipment.

The main cause of the illness is poor food handling and contamination by the food handler.

Foods often associated with S. aureus are meat and meat products; poultry and egg products; salads such as egg, tuna, chicken, potato, and macaroni; bakery products such as cream-filled pastries, cream pies, and chocolate eclairs; sandwich fillings; and milk and dairy products.

Foods that require considerable handling during preparation and that are kept at slightly elevated temperatures after preparation are frequently involved in staphylococcal food poisoning.

How do you avoid getting sick?

Wash hands thoroughly before and after all food preparation. Any food service worker who has skin infections should not be handling food.

Food preparation equipment must be thoroughly washed before it is used.

Refrigerate meats and leftovers promptly.

Keep hot foods hot 60°C (140°F) or higher and cold foods cold 4°C (40° F) or lower.

Defrost foods in the refrigerator or under cold running water.