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


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 ?
Staphylococcal enterotoxin A is the most common cause of staphylococcal food poisoning.
The onset of symptoms in staphylococcal food poisoning is usually rapid and in many cases severe, depending on individual susceptibility to the toxin, the amount of contaminated food eaten, the amount of toxin in the food ingested, and the general health of the victim [4,23].
Foods that are frequently incriminated in staphylococcal food poisoning include meat and meat products; poultry and egg products; salads such as egg, tuna, chicken, potato and macaroni; bakery products such as cream-filled pastries, cream pies and chocolate eclairs; sandwich fillings; and milk and dairy products.
9) Furthermore, a considerable number of food- and water-borne diseases (typhoid fever/paratyphoids, shigellosis, salmonellosis, staphylococcal food poisoning, viral hepatitis A) need to be pointed out.
aureus carriage by humans, prevention of staphylococcal food poisoning relies on good hygienic practices to reduce the incidence of contamination of food by food handlers.
Characterization of Staphylococcus aureus coagulase type VII isolates from staphylococcal food poisoning outbreaks (1980-1995) in Tokyo, Japan, by pulsed-field gel electrophoresis.

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