Staphylococcus Food Poisoning
The Bottom Line
Staphylococcus aureus is a type of bacteria that produces an enterotoxin. Food poisoning occurs if you eat foods such as meat, pastries, salads, and milk contaminated with the enterotoxin. Symptoms include nausea, vomiting, diarrhea and abdominal cramps with onset 1-6 hour after eating and duration of 1-2 days. Treatment is hydration with oral fluids and electrolytes.
What is Staphylococcus?
Staphylococcus bacteria are gram-positive, which means they have a thick cell wall. Gram negative bacteria have thinner cell walls. Staphylococcus is the cause of many types of infections including skin, lungs, bone, and heart (endocarditis). The Staphylococcus species that causes food poisoning is Staphylococcus aureus.
What are the symptoms of a Staphylococcus food poisoning infection?
The symptoms of Staphylococcus food poisoning are nausea, vomiting, watery diarrhea, and abdominal cramps. Sometimes there is blood in the diarrhea.
How do you get Staphylococcus? How does it spread?
Staphylococcus produces an enterotoxin and food poisoning occurs if you eat food that is contaminated with the enterotoxin. If Staphylococcus aureus is in food and the food is stored at too low a temperature, the bacterium can grow to a high enough level to allow for enterotoxin production.
Temperatures between 45-118 degrees Fahrenheit allow the bacteria to grow. Foods most likely to be contaminated include meats, chicken, milk and milk products, salads, and bakery products, especially those that are cream filled. Another source is someone handling food who is them self a carrier of Staphylococcus aureus.
How long does a Staphylococcus infection typically last?
Symptoms usually start within 1-6 hours of eating the contaminated food and last for 1 to 2 days.
How to treat a Staphylococcus food poisoning infection
There is no specific treatment. It is important to administer fluids for vomiting and diarrhea. Oral fluids and electrolytes are usually sufficient; however, if the person cannot tolerate oral fluids because of vomiting, intravenous fluids may be needed. Anti-emetics are sometimes given for vomiting. Anti-diarrheal drugs are not usually recommended since they may prolong the illness. Staphylococcus food poisoning is caused by the enterotoxin, not the bacteria. Therefore, antibiotics are not used to treat it.
What to do if you suspect Staphylococcus food poisoning
Make sure you stay hydrated. Replacing fluids and electrolytes is important so that you don’t become dehydrated. If you suspect you are experiencing Staphylococcus food poisoning, help from experts is available through the webPOISONCONTROL online tool and by phone at 1-800-222-1222. Poison Control’s expert guidance is always free, confidential, and available 24 hours a day.
Wendy Klein-Schwartz, Pharm.D., MPH
Clinical Toxicologist
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Poisoned?
Call 1-800-222-1222 or
Prevention Tips
- Be sure food is at a temperature above 140 degrees Fahrenheit or refrigerated below 40 degrees Fahrenheit
- If reheating food, temperature should be 165 degrees Fahrenheit or higher
- Refrigerate perishable after 2 hours (1 hour if in 90 degrees Fahrenheit or higher temperature).
- People who handle food should wash hands and use gloves.
- Keep work surfaces clean to avoid cross-contamination between foods.
This Really Happened
Approximately 3 hours after eating at a restaurant, 24 customers developed vomiting and diarrhea. The hospital emergency department contacted the local public health unit which investigated collecting food and environmental samples. High levels of both Staphylococci and enterotoxins were found in the Chantilly cream dessert. Staphylococci were also found on a kitchen table surface as well as in the nasopharynx of 3 food handlers. It was determined that the outbreak originated from a food handler with a contributing factor being that the dessert was at room temperature (improper storage) for 5 hours.For More Information
About Staph Food Poisoning. Centers for Disease Control and Prevention.
References
Ercoli L, Gallina A, Nia Y, Auvray F, Primavilla S, Guidi F, Pierucci B, Graziotti C, Decastelli L, Scuota S. Investigation of a Staphyloccal food poisoning outbreak from a Chantilly Cream Dessert, in Umbria (Italy). Foodborne Pathog Dis. 2017;14(7):407-413. doi: 10.1089/fpd.2016.2267.
Gallina S, Bianchi DM, Bellio A, Nogaraol C, Zaccaria T, Biorci F, Carraro E, Decastelli L. Staphylococcal poisoning foodborne outbreak: epidemiological investigation and strain genotyping. J Food Prot. 2013;76(12):2093-2098. doi: 10.4315/0362-028X.JFP-13-190.
Hennekinne JA, De Buyser ML, Dragacci S. Staphylococcus aureas and its food poisoning toxins: characterization and outbreak investigations. FEMS Microbiol Rev. 2012;36(4):815-836. doi: 10.1111/j.1574-6976.2011.00311.x.
Loir YL, Baron F, Gautier M. Staphylococcus aureas and food poisoning. Genet Mol res. 2003;2(1):63-76.
Poisoned?
Call 1-800-222-1222 or
Prevention Tips
- Be sure food is at a temperature above 140 degrees Fahrenheit or refrigerated below 40 degrees Fahrenheit
- If reheating food, temperature should be 165 degrees Fahrenheit or higher
- Refrigerate perishable after 2 hours (1 hour if in 90 degrees Fahrenheit or higher temperature).
- People who handle food should wash hands and use gloves.
- Keep work surfaces clean to avoid cross-contamination between foods.