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Staphylococcal food poisoning is the result of eating foods into which staphylococcal bacteria have entered. Golden Staphylococcus is everywhere. However, these ubiquitous bacteria are not harmful to us, until they find the right conditions and begin to emit poisonous enterotoxins. Although the favorite substrate of staphylococci are carbohydrates (cookies, ice cream, creams, fruit jellies), they also do not avoid meat or fish.
Food poisoningcaused byStaphylococcus aureusStaphylococcus aureus are particularly common in the summer. They result from the consumption of improperly stored food (e.g. meat, milk and its products, egg creams), e.g. thawed and re-frozen ice cream, food products kept at room temperature for a long time or due to improper hygiene in food preparation. Food poisoning is the result of ingestion of staphylococcal exotoxins present in the food already before its intake. Their rapid absorption within the stomach causes nausea and vomiting, which often remove the source of infection. staphylococcal toxins are heat-stable, so cooking them does not destroy them. Staphylococci reproduce in conditions of high protein, s alt or sugar concentration, without the necessary presence of other co-organisms.
Staphylococcal food poisoning - symptoms
- stomach pains
- nausea
- diarrhea
- elevated temperature
- collapse (in rare cases)
Staphylococcal food poisoning - treatment
Treatment of food poisoning with staphylococcus in some serious cases requires hospitalization. Most often, when the disease occurs, it is necessary to establish a proper diet and adequate hydration of the body. The treatment of staphylococcal food poisoning consists in balancing the water and electrolyte balance and administering painkillers.
Staphylococcal food poisoning - prevention
People producing food (creams, cakes, ice cream) must take particular care of hygiene and be careful - a festering finger or a boil on the face is enough to poison the ice cream, and many people by the way. You should also remember that you should always buy fresh sausages and store them for a short time. Meat,Sausages, vegetables and perishable fruit should be stored separately in the refrigerator. It is also not recommended to eat undercooked or undercooked dishes. Do not freeze the products again, and defrost meat and poultry just before preparing the dish. Perishable products should be stored in the refrigerator, as the temperature of 30-45 ° C promotes the multiplication of microorganisms.