• Food poisoning:

  Staphylococcus (Staph) Aureus Food poisoning infections caused by bacteria known as staphylococci (fig. 1). What is it? (Overview) Don’t eat that cream-filled pastry just yet. It may look yummy but could contain a toxin that can make you sick. The bacteria, staphylococci, commonly called staph, are hard to avoid. They’re in the air, dust, sewage, water, milk, and food. Aureus is the most common type of staph that infects food. It’s virtually impossible to prevent contamination of food by staph aureus because the bacteria are so widespread. Outbreaks are common when food handlers spread skin infections to food and then leave the food at room temperature allowing bacteria to grow. Carriers of staph often have no symptoms, which is why it’s difficult to avoid contamination. Any food that needs handling is susceptible, though meats, egg or tuna salad, and dairy products, especially raw milk, are the most common breeding grounds for the bacteria. How do I know I have it? (Symptoms and Diagnosis) Symptoms can start as early as 30 minutes after eating infected food, though the average is between two to six hours. Your symptoms can range from mild to severe and normally include: Diarrhea and vomiting. Abdominal pain. Cramping. Nausea. Sweating and chills. You might have a fever and a headache, though these symptoms are more rare. With a mild attack, staying at home should lead to recovery. If your symptoms are more severe, a visit to a doctor may be necessary. Laboratory tests on vomit, stools, or the suspected food item will reveal the bacteria. How can I treat it? (Treatment) Drink plenty of fluids to replace critical salt and minerals that your body loses through vomiting or diarrhea. Replacing fluids is especially important for infants, the elderly, and for people with chronic illnesses. You can go into shock when you lose too many body fluids. Signs of dehydration in adults include thirst, fatigue, dry mouth, and decreased urine output. Signs in children include sunken eyes, loss of tears, dry mouth, and decreased urine output. For minor cases, stop eating for several hours (or until you feel better), drink only clear liquids for 12 to 24 hours, and rest. Clear liquids are fine for adults and older children. Continue feeding breast milk or formula to infants. If an infant has large, watery stools, oral electrolyte solutions (i.e. Pedialyte) can be added in addition to their breast milk or formula. A physician should be notified if fever, blood in the stool, or signs of dehydration develops. How dangerous is it? (Outlook) Staphylococcal foodborne illness is rarely fatal. Typically, you’ll recover within two days. In severe cases, however, complete recovery may take three or more days. How can I prevent it? (Prevention) Control and prevent the spread of staph aureus by: Washing hands thoroughly before and after preparing food. Cleaning food preparation equipment and surfaces thoroughly with hot soapy water. Refrigerating food promptly. Keeping hot foods hot (140 F and higher) and cold foods cold (lower than 40 F). You can also prevent staph aureus contamination by keeping cuts or sores covered and by not touching cooked food. Frequently asked questions (FAQ) Q: What foods might make me sick from staph aureus toxins? A: Protein foods such as meats, poultry, and fish; cream sauces; salads such as ham, turkey, egg, tuna, and potato; puddings; custards and cream-filled pastries. These foods are at risk because they require considerable handling to prepare, and they’re kept at slightly elevated temperatures after preparation. Milk and dairy products are also susceptible to contamination. Q: Will food smell bad or taste funny if it has staph aureus food poisoning? A: Not always. The toxin may be in the food, but not cause any change in texture or flavor.

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