digestive disorders
Staphylococcal Food Poisoning
Introduction
Staphylococcal food poisoning results from eating food contaminated with toxins produced by certain types of staphylococci, resulting in diarrhea and vomiting. This disorder can be caused by toxins produced byStaphylococcus aureusbacteria. The toxins are found in contaminated foods. Typical symptoms include severe nausea and vomiting starting about 30 minutes to 8 hours after the contaminated food is eaten. The diagnosis usually is based on the person’s symptoms. Treatment usually involves drinking plenty of fluids. Careful food preparation is the best way to prevent food poisoning. Food can become contaminated when people who haveStaphylococcus aureusbacteria on their skin do not wash their hands properly before touching food. If the food is then left at room temperature or is undercooked, the bacteria can multiply and produce toxins. Thus, staphylococcal food poisoning does not result from ingesting the bacteria but rather from ingesting the toxins in the food that were made by the bacteria. Typical contaminated foods include custard, cream-filled pastry, milk, processed meats, and fish. Despite contamination, many foods have a normal taste and odor. Staphylococcal food poisoning is not contagious. People have to ingest the toxins to become sick. Staphylococcal food poisoning is a type of Overview of Gastroenteritis (inflammation of the lining of the stomach and small and large intestines). Staphylococci bacteria can also infect many parts of the body, particularly the skin (see Staphylococcus aureus Infections ). 