Staphylococcus aureus (Staph) food poisoning is a digestive disorder caused by the ingestion of food contaminated with toxins produced by the Staphylococcus aureus bacterium.
Food can be compromised when individuals harboring Staphylococcus aureus bacteria on their skin fail to practice proper hand hygiene before coming into contact with food. If such food is left at room temperature or inadequately cooked, it can create conditions for the bacteria to multiply, leading to toxin production.
While cooking effectively eliminates Staph bacteria, the toxins remain unaffected and maintain their potential to induce illness.
To prevent food contamination, it is crucial to follow robust food safety measures, including regular handwashing, the use of gloves when handling food, and the separation of areas where raw and cooked items are processed.
Staphylococcus aureus Contamination in Food
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