Staphylococcus

What is Staphylococcus aureus?

Staphylococcus aureus is a spherical bacteria capable of producing a heat-stable toxin that causes illness in humans. Foods that are often associated with staphylococcal

food poisoning include meat and meat products, poultry and egg products, milk and dairy products, and egg or tuna salad.  Foods that require considerable handling during preparation and are kept at slightly elevated temperatures after preparation are frequently involved.

Staphylococcus exist in air, dust, sewage, water, milk, equipment used in the preparation of food, environmental surfaces, humans and animals. They are present in the nasal passages and throats and on the hair and skin of 50 percent or more of healthy persons.

Although food handlers are usually the main source of food contamination in food poisoning outbreaks, equipment and environmental surfaces can also be sources of contamination with Staphylococcus aureus.

The onset of symptoms of staphylococcal food poisoning can be fast and furious, depending on the individual's susceptibility to the toxin, the amount of food eaten, and the individual's general health.

More Information on Staphylococcus:

• Staphylococcus aureus - Foodborne Pathogenic Microorganisms and Natural Toxins 1992 (Bad Bug Book)
  
  
  

  Food Safety Project Director

  Catherine H. Strohbehn, PhD, RD, CFSP
  HRIM Extension Specialist
  Adjunct Associate Professor
  Hotel, Restaurant, and Institution Management
  Iowa State University
  Ames, Iowa, 50011-1121 USA
  Email: cstrohbe@iastate.edu

  
  Consumer and Processing Food Safety and Science

  Sam Beattie, PhD
  Food Safety Extension Specialist
  Department of Food Science and Human Nutrition
  Iowa State University Extension
  122A MacKay Hall
  Ames, Iowa, 50011-1121 USA
  Email: beatties@iastate.edu

  
  

• Article History
• Revision Date: 8/16/2006