This page provides information and advice on prevention of Staphylococcus aureus, a bacteria that produces a toxin which causes food poisoning.
Staphylococcus aureus is a bacteria that produces a toxin which causes food poisoning.
It usually takes between two-six hours after eating food which has the toxin in for symptoms to develop and they may include:
- vomiting - often projectile
- abdominal pains
The illness usually lasts no longer than two days.
How is it spread?
The Staphylococcus aureus bacteria are transferred from humans with septic skin problems such as a boil or an infected wound, to food through poor food hygiene practices.
The bacteria then multiplies and produces a poison, which, when eaten irritates the stomach lining and causes vomiting.
No one with a wound infection should prepare food. A waterproof plaster should cover all cuts and abraisions in food handlers.
In commercial catering a blue plaster should be used. Scrupulous personal hygiene and thorough cooking it vital when preparing food.
If food is cooked thoroughly this kills bacteria, although the toxin is not destroyed. This form of food poisining is mainly associated with ready to eat foods.
Can I still work?
Whilst experiencing the symptoms of Staphylococcus food poisoning, personal hygiene should be scrupulous and commercial food handling must be avoided.
For further information, contact the council, or in case of continuing illness, consult your family doctor.
Tel: 01737 276417.
Last updated : 15/05/2009