وصفة سهلة

: Staphylococcus aureus

Staphylococcal intoxication is a major cause of food borne disease in many parts of the world

In some years it is the second most commonly reported foodborne disease in the United States . The estimated annual incidence in the united states is 1,555.000 cases, resulting in 5,400 deaths. Like many foodborne diseases, it is very un pleasant but usually not fatal. Humans appear to be the species most sensitive to the toxin.

The organism is a common inhabitant of the body and can be introducted by food handlers from their skin.

Tow thirds of the outbreaks occur in foods served in restaurants, delis, schools, church suppers, and the like, and one third occur in the home.

Peak time for this disease is from mid-August through December

Staphylococcus aureus Sources

Previously cooked protein foods are the most frequently named sources, with baked ham being the most common source of intoxication in the United States.

Cooking kills many of the harmless competitive organisms that would customarily keep this organism in check.

Poultry, egg products, prepared salads and sandwich fillings, salads, and cream –filled bakery goods are other vehicles .

Food that require a great deal of handling during preparation pose a greater risk.

Slicing machines in restaurants and delis sometimes harbor the organism .

Milk also can be a source of Staphylococcus aureus intoxication.

If staphylococci contaminate milk after pasteurization, the organisms proliferate more readily than in raw milk , as the competitive organisms that check their growth have been killed by the pasteurization.

Although the organism is killed by heat, the toxin is very heat resistant .

Heating the food after the toxin is present does not ensure safety.

Some amount of toxin will even survive the boiling and canning process.

Unfortunately, it s impossible to detect the toxin in the food by appearance, taste, or smell.

With this organism , it s crucial to prevent toxin formation by minimizing food contamination and by keeping food out of the danger zone.

Staphylococcus aureus Symptoms

: sympotoms of Staphylococcus aureus

The rapid inset of symptoms distinguishes this type of food poisoning from salmonellas. Symptoms usually occur within 2-3 hours after eating , with a range of 1-6 hours. They include nausea, vomiting, retching, abdominal cramping , diarrhea, headache, weakness, chills, and fever.

The illness lasts until the toxin is expelled from the system, usually in 24 hours. Occasionally symptoms last for several days.

Hospitalization results n 10% of the reported cases, and the morality rate is 4%.

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