Roughly 25% of both humans and animals carry Staphylococcus on their skin and within their nasal passages. Normally, it remains harmless in healthy individuals. Nevertheless, Staphylococcus has the capability to produce toxins that can trigger food poisoning.
People who harbor Staphylococcus can introduce contamination to food through inadequate hand hygiene while handling it. If food becomes tainted with Staphylococcus, the bacteria can multiply within it and release toxins, resulting in illness for those who consume it.
The contamination of Staphylococcus aureus is mainly associated with the improper handling of cooked or processed foods. This is often followed by suboptimal storage conditions that encourage the growth of S. aureus and the development of its enterotoxin.
S. aureus is also commonly found in food animals. Dairy cattle, sheep, and goats, especially when dealing with subclinical mastitis, pose as potential sources of milk contamination. Moreover, air, dust, and surfaces that come into contact with food can also serve as means of transmitting S. aureus to consumables.
Staphylococcal food poisoning occurs when individuals consume food containing pre-formed staphylococcal enterotoxin. Various staphylococcal enterotoxins exist; notably, enterotoxin A is most frequently connected to cases of staphylococcal food poisoning. Enterotoxins D, E, and H, as well as to a lesser degree B, G, and I, have also been linked to instances of staphylococcal food poisoning.
Food items often associated with staphylococcal intoxication encompass meats and meat products, preparations involving poultry and eggs, dairy products like milk, salads, bakery goods, especially cream-filled pastries and cakes, and fillings for sandwiches.
Staphylococcus aureus and food safety
