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Welcome to the personal blog of Food Microbiology. This blog contains information about the microbiology of food and anything related to food microbiology. Articles in this blog comes from various sources. So, if there is an article I published on this blog and I forgot to include the source. I apologize and please contact me immediately at jurnal.farmasi @ gmail.com

Wednesday, April 6, 2011

Staphylococcus

Staphylococcus

What is Staphylococcus aureus?

Staphylococcus aureus is a spherical bacteria capable of producing a heat-stable toxin that causes illness in humans. Foods that are often associated with staphylococcal Animated Staph
food poisoning include meat and meat products, poultry and egg products, milk and dairy products, and egg or tuna salad.  Foods that require considerable handling during preparation and are kept at slightly elevated temperatures after preparation are frequently involved.

Staphylococcus exist in air, dust, sewage, water, milk, equipment used in the preparation of food, environmental surfaces, humans and animals. They are present in the nasal passages and throats and on the hair and skin of 50 percent or more of healthy persons.

Although food handlers are usually the main source of food contamination in food poisoning outbreaks, equipment and environmental surfaces can also be sources of contamination with Staphylococcus aureus.

The onset of symptoms of staphylococcal food poisoning can be fast and furious, depending on the individual's susceptibility to the toxin, the amount of food eaten, and the individual's general health.


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