Food Contamination Risk: Prolonged Exposure Enhances Staphylococcus aureus Growth
Toxic Staph Aureus: A Culprit in Food Poisoning
Staphylococcus aureus, colloquially known as "Staph aureus," is infamous for causing foodborne illness. This persistent bacterium produces a hazardous toxin that triggers the illness.
You can find Staph aureus in the air, dust, sewage, water, milk, food, or on food equipment, surfaces, and even on humans and animals. Humans and animals serve as the primary carriers of this bacterium, transporting it around through the environment. In fact, about 50% or more of healthy individuals harbor Staph aureus in their nasal passages, throat, and skin[2][3]. This rate is even higher among those around sick individuals, such as medical professionals working in hospitals. Although food handlers are usually the main culprits of food contamination in food poisoning incidents, equipment and environmental surfaces can also be sources of Staph aureus contamination[4].
People often contract the illness by consuming food contaminated with Staph aureus, usually due to improper food storage—either the food has not been kept hot enough or cold enough[4]. Staph bacteria thrive and multiply at temperatures ranging from 50 to 120 degrees Fahrenheit, with the quickest growth occurring around body temperature (98 F)[4]. The toxin produced by Staph bacteria is remarkably heat-resistant and remains largely unaffected even by high cooking temperatures. While the bacteria themselves may perish, the toxin lingers[4]. Be cautious: reheating contaminated food, even at high temperatures, won't render it safe for consumption! It's essential to safeguard food during preparation and store it at refrigerated temperatures, especially when it comes to leftovers meant for another meal[4]. Quick cooling, quick refrigeration, or holding at or above 140 F can help deter toxin formation.
A Toxic Symphony: Symptoms of Illness
The symptoms of Staphylococcal food poisoning usually emerge within a few hours of eating the contaminated food[4]. The illness can range from mild to severe, depending on individual responses to the toxin, the amount of contaminated food consumed, and the overall health of the victim. Common symptoms include nausea, vomiting, abdominal cramping, and prostration. Some individuals may not exhibit all the symptoms related to the illness[4]. In more severe cases, expect headache, muscle cramping, and changes in blood pressure and pulse rate[4]. Recovery normally lasts around two days, although it occasionally takes longer[4]. The primary objective of treatment is to restore fluids, salt, and minerals lost due to vomiting or diarrhea.
An Epidemiological Conundrum: Public Health Consequences
The precise number of Staph aureus cases each year is challenging to determine due to instances where people attribute their illness to a virus or flu, and because many cases go unreported to local health departments[4]. However, the Centers for Disease Control and Prevention (CDC) estimates that there are over 240,000 Staph aureus cases annually in the U.S., and that all cases are caused by eating food contaminated with the toxin produced by the bacteria[5]. Approximately 1,000 cases warrant hospitalization, and 6 deaths may occur each year[5]. Anyone can fall prey to foodborne illness by eating improperly stored food. The severity of symptoms can vary depending on the dose of toxin consumed[5].
Tempting Trouble: Vulnerable Foods
Staph aureus abides on the human body, and anyone handling food during preparation can transfer some of the bacteria to the food[1]. If the food in question is perishable, meaning it should be refrigerated to hinder bacterial growth, then a foodborne illness can ensue if the food is "temperature abused." When contaminated food is left out for more than two hours at room temperature, Staph aureus begins to grow and produce a toxin[1]. The more toxin in the food, the sicker the person who consumes the temperature-abused food will become[1].
Common culprits of Staphylococcal food poisoning include cooked meats and meat products, poultry and egg products, salads like egg, tuna, chicken, potato, and macaroni, bakery products like cream-filled pastries, cream pies, and chocolate éclairs, sandwich fillings, milk, and dairy products[1]. Staph aureus may also be present in raw milk and raw milk products[1].
Home Defense: Defeating Staph Aureus
- Maintain Cold Food Cold and Hot Food Hot a. Keep food out of the refrigerator no longer than 2 hours to impede Staph aureus growth. b. Use a thermometer to ensure the refrigerator temperature is between 35 and 40 degrees F and cold enough to preserve food safety. c. Refrigerate food in shallow containers within 2 hours of preparation. d. Thaw foods in the refrigerator, microwave, or under cold running water. e. Position thawing meat or chicken in a dish to prevent juices from seeping onto the food below. f. Keep hot food above 135 degrees F. g. Opt for only foods that can be maintained at a safe temperature on picnics, avoiding highly perishable foods such as cream pastries.
- washing hands a. Wet hands. b. Add soap. c. Rub both sides for at least 20 seconds. d. Rinse thoroughly. e. Air dry, or dry hands using a clean towel or paper towel. f. Always wash hands after touching raw foods and before handling cooked foods, after using the toilet, changing a baby's diaper, touching pets or other animals, and after sneezing or coughing. g. Properly cover or glove cuts and burns on hands before handling food.
Sources
- Centers for Disease Control and Prevention. (2024). About Staph Food Poisoning. U.S. Department of Health & Human Services.cdc.gov/staph-food-poisoning/about/index.html*
- Hillers, V.N., Medeiros, L.C., Kendall, P., Chen, G., & DiMascola, S. (2003). Consumer food handling behaviors associated with prevention of 13 foodborne illnesses. Journal of Food Protection, 66(10), 1893-1899.*10.4315/0362-028x-66.10.1893*
- Scallan, E., Hoekstra, R.M., Angulo, F.J., Tauxe, R.V., Widdowson, M.A., Roy, S.L., Jones, J.L., & Griffin, P.M. (2011). Foodborne illness acquired in the United States-major pathogens. Emerging Infectious Diseases, 17(1), 7-15.*10.3201/eid1701.P11101*
- U.S. Food and Drug Administration. (1992). Staphylococcus aureus. Bad Bug Book.*webharvest.gov/peth04/20041028231935/http://www.cfsan.fda.gov/~mow/chap3.html*
- Revised by Lydia Medeiros and Jeffery LeJeune.
For more information about food safety, visit *Foodsafety.osu.edu*.
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advancements in food preservation and safety for future space missions, ensuring the health and well-being of astronauts.
