Staphylococcal enteritis is recognized to produce toxins A-E and toxic shock syndrome toxin-1 associated with food poisoning.
The toxins are heat resistant proteins. If contaminated food is kept for several hours at room temperature, the microbe grows and produces toxins.
Staphylococcal enteritis usually produces only mild self-limited diarrhea. In severe disease, nausea, vomiting and profuse diarrhea may occur.
Cooked protein-rich food such as ham, poultry, beef, fish and shellfish and eggs and milk are implicated in outbreaks of staphylococcal enteritis.
These bacteria are present on the hands of about half of the population and contaminated of food during preparation.
However, organisms present before processing of foods are involved in outbreaks of food poisoning only if the cooking process is inadequate.
Staphylococcal enteritis
