staphylococcal food poisoning


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staphylococcal food poisoning

Poisoning caused by food containing any one of several heat-stable enterotoxins produced by certain strains of staphylococci. When ingested, the toxin causes nausea, vomiting, diarrhea, intestinal cramps, and, in severe cases, prostration and shock. The attack usually lasts less than a day, and fatalities are rare. Hygienic preparation techniques can prevent this form of food poisoning. Food handlers must cook all foods thoroughly, refrigerate them during storage, wash their hands, and clean equipment and surfaces used in food preparation before and after handling foods. Certain foods (meat, poultry, fish, and those containing mayonnaise, eggs, or cream) must be refrigerated and used as soon as possible and cooked until their internal temperatures equal or exceed safe limits.

Patient care

Patients who contract food poisoning should ingest clear fluids until abdominal pain subsides and then gradually return to a normal diet. Fluid and electrolyte balance is monitored, and supportive therapy is maintained as indicated. Enteric precautions are used until evidence of infection subsides.

See also: poisoning

staphylococcal

pertaining to Staphylococcus spp.

staphylococcal clumping test
used as a means of measuring the quantity of fibrinogen-split products in a sample of blood.
equine staphylococcal dermatitis
see equine staphylococcal dermatitis.
staphylococcal food poisoning
a disease of humans caused by enterotoxins elaborated by coagulase-positive Staphylococcus aureus of human origin. Dangerous foods for this disease are ham, dried milk and cold meats generally. Domestic animals appear not to be susceptible to the toxins but the disease is important to veterinarians because animal products, especially milk and chicken meat from animals in their care, may be the origin of this severe, often epidemic, gastroenteritis.
staphylococcal granuloma
persistent, low-grade infection of connective tissue or muscle by Staphylococcus aureus causing the development of granulomas which can become very large, most commonly in the chest of the horse and the mammary gland of the sow. The granuloma is a dense mass of fibrous tissue containing a large number of small abscesses containing thick yellow pus containing granules of club colonies. Called also botryomycosis.
staphylococcal hypersensitivity
see bacterial hypersensitivity.
staphylococcal mastitis
of cows caused by S. aureus may be chronic, acute or peracute with gangrene of the quarter and sometimes death of the cow.
staphylococcal phage lysate products
staphylococcal protein A
a cell-bound protein expressed by most strains of Staphyloccus intermedius recovered from dogs and cats.
staphylococcal pyemia
see tick pyemia.
staphylococcal septicemia
of lambs and less commonly other neonates; high mortality rate; umbilical infection the likely entry portal.
References in periodicals archive ?
2002a); coagulase Type VII is the type most frequently encountered in staphylococcal food poisoning (contributing to 70 percent of outbreaks, followed by Type III with 12 percent).
Histopathologic findings with staphylococcal food poisoning are minimal; they mainly show polymorphonuclear ceil infiltrates in the epithelium and lamina propria of the stomach and proximal small intestine (7,8).
Staphylococcal food poisoning is estimated to account for 185,000 foodborne illnesses per year in the United States; most of these go unreported (7).

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