Staphylococcal Food Poisoning
DOI link for Staphylococcal Food Poisoning
Staphylococcal Food Poisoning book
This chapter identifies animal diseases that are host specific and reviews the effects of various human diseases on animals. It also identifies history, etiologic, human Infection, diagnosis, public health aspects and therapeutic aspects of each disease important to epidemiology and prevention. A disease of moderate severity and limited spread, staphylococcal food poisoning is very common globally and inflicts substantial costs on society at large. Foodborne illness with a clinical picture consistent with staphylococcal intoxication was observed in the 19th century. The usual scenario for the occurrence of staphylococcal intoxication is contamination of cooked food by a carrier of an enterotoxigenic strain of Staphylococcus aureus and subsequent time/temperature abuse of the food before consumption. The most important measures to control outbreaks of staphylococcal intoxication include minimal handling of cooked foods, proper cooling or prompt consumption, and refrigeration of freshly cooked foods.