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
Medical Dictionary, © 2009 Farlex and Partners
References in periodicals archive ?
Staphylococcal enterotoxin A is considered the main cause of staphylococcal food poisoning (4).
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].
SEB is another exotoxin produced by Staphylococcus aureus, and is also responsible for staphylococcal food poisoning in humans.
While in 1998 mass staphylococcal food poisoning was reported in the Polish contingent.
Food products that require considerable handling during preparation or are kept at slightly elevated temperatures after preparation are frequently involved in staphylococcal food poisoning [4].
The primary reservoir of coagulase Type III is reported to be bovine animals (Shimizu et al., 2000; Nagase et al., 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).

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