Staphylococcus Aureus

Staphylococcus aureus may be found on the skin, in infected cuts and boils and in the nose. It may also be found in un pasteurised milk. It can be transferred to food from the hands.

Food poisoning from Staphylococcus aureus follows the consumption of heavily contaminated food, where bacteria have multiplied and produced a toxin which causes illness when the food is consumed.

Staphylococcus aureus survives when refrigerated although it does not multiply. The bacteria is destroyed by pasteurisation of milk and cooking of food, but the toxin may survive these processes.

The main foods associated with illness are cooked meats, poultry. Onset of symptoms varies between 2 and 6 hours. Symptoms are severe vomiting, abdominal pains and diarrhoea.

Cook All Food Properly

Poison Plants, Chemicals, Toads, Chocolate, Grapes, Nuts Germs Campylobacter Salmonella E.coli Clostridium Listeria Staphylococcus Bacillus Cereus