Staphylococcal food poisoning

[Gregory]

Staphylococcal food poisoning results from eating food contaminated with toxins produced by certain types of staphylococci, resulting in diarrhea and vomiting.

This disorder can be caused by toxins produced by Staphylococcus aureus bacteria.
The toxins are found in contaminated foods.
Typical symptoms include severe nausea and vomiting starting about 2 to 8 hours after the contaminated food is eaten.
The diagnosis usually is based on the person’s symptoms.
Careful food preparation is the best way to prevent food poisoning.
Treatment usually involves drinking plenty of fluids.

The staphylococci bacteria grow in food, in which they produce toxins. Thus, staphylococcal food poisoning does not result from ingesting the bacteria but rather from ingesting the toxins made by the bacteria that are already present in the contaminated food. Typical contaminated foods include custard, cream-filled pastry, milk, processed meats, and fish. The risk of an outbreak is high when food workers with skin infections contaminate foods that are undercooked or left at room temperature. Despite contamination, many foods have a normal taste and odor.