Staphylococcus Aureus

Staphylococcus aureus is a commonly occurring bacterium found on human skin, and in the nasal passages of about one in four healthy people. It makes several different toxins which contribute to food poisoning.

Staphylococcus aureus is of particular concern because it is heat tolerant: it cannot be killed by boiling or cooking. It can also survive in highly salty food environments such as cooked ham and corned beef. Once a food is contaminated with Staph bacteria, the bacteria continue to multiply, and the amount of toxins in the food builds up. Foods that carry the greatest risk of Staph infection contamination are those which are prepared by hand, such as sandwiches, pastries, desserts and deli meats.

Contamination usually occurs by human transmission. Food handlers who are carriers of Staphylococcus can transmit the bacterium if they fail to wash their hands thoroughly, or fail to observe other safe food handling practices.

Onset of Staph poisoning can be very rapid. Within one to six hours after eating the contaminated food, the victim experiences symptoms of nausea, vomiting, abdominal cramping, and diarrhea. The attack is relatively brief, usually resolving within three days. The victim should be allowed to rest, and provided plenty of fluids for rehydration. If the victim is a young child, an elderly person, or anyone with a chronic illness or a compromised immune system, a health care provider should be consulted promptly.

A person with a Staphylococcus aureus infection is not contagious, and cannot transmit the infection to other people. Antibiotics are not effective for Staphylococcus aureus, and should not be given.