Staphylococcus aureus

Overview

Staphylococcus aureus bacteria

are found in water, dust and the air,

but food handlers are the main

source of food contamination.

At least 30% of healthy people have

Staphylococcus aureus bacteria

living in their nasal passages and

on their hair and skin. Without good

hygiene, these bacteria can easily

end up in the foods we eat. Given the

right environment, Staphylococcus

aureus can multiply rapidly at

room temperature, producing a

toxin that is responsible for the

condition known as staphylococcal

food poisoning

Sources

Staphylococcus aureus bacteria

can be found in processed meat

products, such as ham and

sausage, poultry, eggs, milk and

dairy products. Foods that require

a lot of handling and preparation

work and reheating, such as

egg, tuna, chicken, potato and

macaroni salads, also are susceptible

to Staphylococcus aureus

contamination. Although food

handlers are the main source of

staphylococcal food poisoning,

equipment and surfaces are also

common contamination sites.

Symptoms/Complications

Severe nausea and vomiting,

occasionally accompanied by

abdominal cramps and diarrhea,

can occur one to six hours after

eating food contaminated with

Staphylococcus aureus bacteria.

In more severe cases, muscle

cramping and blood pressure and

pulse rate changes may occur.

Control Measures

The Partnership for Food Safety

Education recommends following

these four simple steps to Fight

BAC!¨ (bacteria):

Clean

Always wash hands in hot, soapy

water for 20 seconds before

preparing or eating food, and after

using the bathroom, changing

diapers and handling pets. Wash

cutting boards, counter tops,

knives and utensils in hot, soapy

water after they come in contact

with raw meat, poultry and seafood,

and before preparing other foods.

Be sure to wash away all soil

from vegetables by scrubbing

them under clean, drinkable

water. Since staphylococcal food

poisoning has been linked to poor

hygiene of people who handle

food, itÕs very important to keep

food preparation areas clean

and to always practice good

personal hygiene.

Separate

Bacteria can spread from one

food to another through crosscontamination.

To decrease the

risk of cross-contamination, keep

raw meat, poultry and seafoodÑ

and their juicesÑaway from

ready-to-eat foods, such as fruits

and vegetables. If possible, use

one cutting board for raw meat

products and another for salads

and other ready-to-eat foods.

Never place cooked food on a

plate that previously held raw

meat, poultry or seafood.

Cook

Although cooking will easily destroy

Staphylococcus aureus bacteria, the

toxins that are produced in the food

and cause illness are relatively heat

stable. Therefore, the way to control

Staphylococcus is to minimize food

handling, keep food out of the

danger zone (40¡F to 140¡F) and

practice good personal hygiene.

Chill

Staphylococcus aureus grows at

room temperatures, so keep foods

out of the danger zone. Cold foods

should be kept at or below 40¡F.

Prepared salads, such as egg and

chicken, should also be purchased

from refrigerated cases or else

refrigerated promptly after preparation

at home. Refrigerate or freeze

prepared food and leftovers within

two hours. Carefully follow Òkeep

refrigerated,Ó Òsell byÓ and

Òuse byÓ dates.

Other Measures

Individuals with compromised

immune systems should consult a

physician regarding special food

and food safety recommendations.

Resources

For further information, contact:

The American Dietetic Association

Consumer Nutrition Hotline

(800) 366-1655

(recorded messages, fact sheets

and referrals to dietitians)

http://www.eatright.org

Centers for Disease Control

and Prevention

Foodborne Illness Line

24-hour recorded information

(888) 232-3228

http://www.cdc.gov

FDA Center for Food Safety

and Applied Nutrition

Food Safety Line

24-hour recorded information

(800) 332-4010

http://vm.cfsan.fda.gov

National CattlemenÕs

Beef Association

http://www.beef.org

National Food Safety Database

http://www.foodsafety.org

National Restaurant Association

http://www.restaurant.org

National Restaurant Association

Educational Foundation

http://www.edfound.org

Partnership for Food Safety Education

Fight BAC!¨

http://www.fightbac.org

USDA Meat and Poultry Hotline

Mon Ð Fri, 10am Ð 4pm ET

(800) 535-4555

http://www.fsis.usda.gov

http://www.foodsafety.gov

Reviewers

This document has been reviewed by:

The American Dietetic Association

Charles Catlin, RS, Manager,

Food Safety/Environmental Sanitation

Section, Arizona Department of

Health Services

Mildred Cody, PhD, RD, Associate

Professor, Department of Nutrition,

Georgia State University

Ellin Doyle, PhD, Department of

Food Microbiology and Toxicology,

University of Wisconsin-Madison

Michael P. Doyle, PhD, Center for

Food Safety and Quality

Enhancement, University of Georgia

Johanna Dwyer, DSc, RD, Director,

Frances Stern Nutrition Center,

New England Medical Center Hospital

Carole Garner, MPH, RD, LD,

Director, Nutrition Services Division,

Arkansas Department of Health

Alan A. Harris, MD,

Section of Infectious Diseases,

Rush-Presbyterian-St. LukeÕs

Medical Center

Jorge Hernandez, Director of

Technical Education, The National

Restaurant AssociationÕs

Educational Foundation

Paul S. Mead, MD, MPH, Foodborne

and Diarrheal Diseases Branch,

Division of Bacterial and Mycotic

Diseases, National Center for

Infectious Diseases, Centers for

Disease Control and Prevention

Ling Patty, Office of Nutrition

Services, Arizona Department of

Health Services