Staphylococcal
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Staphylococcal

 

Staphylococcal food poisoning is caused by Staphylococcus aureus. When it grows in foods, it can produce a toxin that causes illness. All foods may be contaminated by contact with food handlers hands, then either uncooked or inadequately heated or refrigerated. Contamination is also possible from infected fingers, abscesses, boils, purulent lesions of hand, face and nose.

 
 
Reservoir
Humans
 
 
Incubation period
4 - 6 hours
 
 
Signs and Symptoms
     
  • Nausea
  • Vomiting
  • Diarrhoea
  • No Fever
 
 
Diagnosis
Stool Culture
 
 
Treatment
Fluid replacement when indicated. Search for food handlers with skin infection.
 
 
Control and Prevention
     
  • Educate the public in personal hygiene, especially hand-washing and the importance of avoiding sharing toilet articles.
  • Exclude infected persons from food handling.
  • Strict food hygiene, sanitation, cleanliness in kitchen, proper temperature control and cleaning of finger nails.
  • Anyone who has skin infection should not prepare food for others until the infection heals.