Staph aureus food poisoning |
| Definition: |
| Staph aureus food poisoning is an illness that results from eating food contaminated by a toxin produced by the Staphlococcus aureus bacteria. |
| Causes, incidence, and risk factors: |
|
Staphlococcus aureus food poisoning is often caused when a food handler contaminates food products such as desserts, salads, or baked goods (especially custards, mayonnaise, and cream-filled or topped desserts) that are served or stored at room or refrigerator temperature. The bacteria multiplies rapidly in the food, and a large colony of bacteria may be present without evidence of food spoilage. Risk factors include ingestion of food prepared by a person with a skin infection, ingestion of food kept at room temperature, ingestion of improperly prepared food, and symptoms occurring in persons eating the same food. Symptoms usually appear within 4 to 6 hours. The disease is common in the U.S. |
| Symptoms: |
|
| Signs and tests: |
|
A stool culture (if performed) is positive for Staph aureus. |
| Treatment: |
| The objective of treatment is to replace fluids and electrolytes (salt and minerals) lost by vomiting or diarrhea. Antidiarrheal medications are generally not needed. Self-care measures to avoid dehydration include drinking water and electrolyte solutions to replace fluids lost by vomiting. A variety of pleasant-tasting electrolyte solutions are available over-the-counter. People with diarrhea who are unable to take fluids by mouth because of nausea or vomiting may need intravenous fluids, especially small children. People taking diuretics need to be cautious with vomiting and diarrhea and may need to stop taking the diuretic during the acute episode as directed by the health care provider. |
| Expectations (prognosis): |
| The outcome is expected to be excellent. Recovery usually occurs in 24 to 48 hours. |
| Complications: |
| Dehydration can develop. |
| Calling your health care provider: |
| Call your health care provider if symptoms do not resolve in 48 hours, severe dehydration develops, blood in stools is noted, or if other new symptoms develop. |
| Prevention: |
| Wash the hands thoroughly before and after all food preparation. Food preparation implements should be thoroughly washed before they are used on other foods. Refrigerate meats and leftovers promptly. Food can become contaminated by juices from poultry. |
Reviewed By: Camille Kotton, M.D., Infectious Diseases Division, Massachusetts General Hospital and Brigham and Women's Hospital, Boston, MA. Review provided by VeriMed Healthcare Network.
 |
A.D.A.M., Inc. is accredited by URAC, also known as the American Accreditation HealthCare Commission (www.urac.org). URAC's accreditation program is the first of its kind, requiring compliance with 53 standards of quality and accountability, verified by independent audit. A.D.A.M. is among the first to achieve this important distinction for online health information and services. A.D.A.M. is also a founding member of Hi-Ethics (www.hiethics.com) and subscribes to the principles of the Health on the Net Foundation (www.hon.ch). |
The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed physician should be consulted for diagnosis and treatment of any and all medical conditions. Call 911 for all medical emergencies. Links to other sites are provided for information only -- they do not constitute endorsements of those other sites. Copyright 2003 A.D.A.M., Inc. Any duplication or distribution of the information contained herein is strictly prohibited.
