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