Staph aureus food poisoning Health Article

Definition

Staph aureus food poisoning is an illness that results from eating food contaminated with a toxin produced by the Staphylococcus aureus bacteria.

Causes, incidence, and risk factors

Staphylococcus aureus food poisoning is often caused when a food handler contaminates food products that are served or stored at room- or refrigerator temperature. Common examples of such foods are desserts (especially custards and cream-filled or topped desserts), salads (especially those containing mayonnaise, such as tuna salad, potato salad, and macaroni salad), poultry and other egg products, and casseroles.

The bacteria produce a toxin in the food, which causes most of the symptoms. Risk factors include:

• Eating food that was prepared by a person with a skin infection (these infections commonly contain Staphylococcus aureus bacteria)
• Eating food kept at room temperature
• Eating improperly prepared food
• Eating the same food as someone who has symptoms

The disease is common in the U.S.

Symptoms

Symptoms usually appear within 1 - 6 hours after eating contaminated food. Usually, symptoms last only 2 days or less. They may include:

• Nausea
• Vomiting for up to 24 hours
• Diarrhea
• Loss of appetite
• Severe abdominal cramps
• Abdominal distention
• Mild fever

Signs and tests

A stool culture (if performed) is positive for Staph aureus.