Staph Foodborne Illness
What is staph foodborne illness?
Staph foodborne illness is a type of foodborne illness caused by infection with the Staphylococcus aureus (S. aureus) bacterium. The bacteria multiply in foods and produce toxins especially if food is kept at room temperature. The toxins may be present in dangerous amounts in foods that have no signs of spoilage, such as a bad smell.
What causes staph foodborne illness?
Most people get staph foodborne illness by eating contaminated food. The most common reason for contamination is that the food has not been kept hot enough [60°C (140°F) or above] or cold enough [4°C (40°F) or below].
Foods that are associated with staph foodborne illness include:
- 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.
- Milk and dairy products.
What are the symptoms?
Symptoms of staph foodborne illness include nausea, vomiting, retching, stomach cramping, and diarrhea. In more severe cases, dehydration, headache, muscle cramping, and changes in blood pressure and pulse rate may occur.
Symptoms typically come on quickly. How severe they are depends on your susceptibility to the toxin, how much contaminated food you ate, how much of the toxin you ingested, and your general health. The condition is typically over in 2 days. But it is not unusual for complete recovery to take 3 days and sometimes longer in severe cases.
How is staph foodborne illness diagnosed?
Staph foodborne illness is diagnosed based on a medical history and a physical exam. Your doctor will ask you questions about your symptoms, your work and home environments, and foods you have recently eaten and whether other people have become ill from eating the same things. A stool culture and blood tests may be done if your symptoms are severe or to rule out other causes.
How is it treated?
You treat staph foodborne illness by managing any complications until it passes. Dehydration caused by diarrhea and vomiting is the most common complication. Do not use medicines, including antibiotics and other treatments, unless your doctor recommends them.
To prevent dehydration, take frequent sips of a rehydration drink (such as Pedialyte). Try to drink a cup of water or rehydration drink for each large, loose stool you have. Soda and fruit juices have too much sugar and not enough of the important electrolytes that are lost during diarrhea, and they should not be used to rehydrate.
Try to stay with your usual diet as much as possible. Eating your usual diet will help you to get enough nutrition. Doctors believe that eating a normal diet will also help you feel better faster. But try to avoid foods that are high in fat and sugar. Also avoid spicy foods, alcohol, and coffee for 2 days after all symptoms have disappeared.
How can you prevent staph foodborne illness?
The following steps can help prevent staph foodborne illness.
- Shop safely. Bag raw meat, poultry, or fish separately from other food items. Drive home immediately after finishing your shopping so that you can store all foods properly.
- Prepare foods safely. Wash your hands before and after handling food. Also wash them after using the bathroom or changing diapers. Wash fresh fruits and vegetables by rinsing them well with running water. If possible, use two cutting boards—one for fresh produce and the other for raw meat, poultry, and seafood. You can also wash your knives and cutting boards in the dishwasher to disinfect them.
- Store foods safely. Cook, refrigerate, or freeze meat, poultry, eggs, fish, and ready-to-eat foods within 2 hours. Make sure your refrigerator is set at 4°C (40°F) or colder.
- Serve foods safely. Keep cooked hot foods hot [60°C (140°F) or above] and cold foods cold [4°C (40°F) or below].
- Follow labels on food packaging. Food packaging labels provide information about when to use the food and how to store it. Reading food labels and following safety instructions will reduce your chances of becoming ill with foodborne illness.
- When in doubt, throw it out. If you are not sure whether a food is safe, don't eat it. Reheating food that is contaminated will not make it safe. Don't taste suspicious food. It may smell and look fine but still may not be safe to eat.
It is important to pay particular attention to food preparation and storage during warm months when food is often served outside. Bacteria grow faster in warmer weather, so food can spoil more quickly and possibly cause illness. Do not leave food outdoors for more than 1 hour if the temperature is above 32°C (90°F), and never leave it outdoors for more than 2 hours.
Primary Medical Reviewer E. Gregory Thompson, MD - Internal Medicine
Anne C. Poinier, MD - Internal Medicine
Specialist Medical Reviewer W. David Colby IV, MSc, MD, FRCPC - Infectious Disease
Current as ofMay 22, 2015
Current as of: May 22, 2015
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