Staphylococcus aureus may be present in virtually any food because it can reproduce within wide ranges of temperature, acidity and salt content.
The organism is well-arm with potent virulence factors, survival fitness, and antimicrobial resistance determinants. The largest numbers tend to be found near openings to the body surface such as the anterior nares, axillae and the inguinal and perineal areas. It has tremendous capacity to cause harm when an opportunity such as wound or weakened immune system presents itself.
The main sources of staphylococcal contamination are food handlers and contamination typically occurs after heat treatment of the food. The two most important causes to foods are nasal carriers and individuals whose hands and arms are inflicted with boils and carbuncles, who are permitted to handle foods.
Commonly identified sources of Staphylococcus aureus foodborne illness include red meats and sausages; cheeses; cream-filled pastries; milk; dairy product; and salads made with chicken, mayonnaise, pasta with tomato sauce, egg, tuna and macaroni.
Staphylococcus aureus can be transferred from the mouth to food via the spoon. If the spoon is left for some time at a warm temperature the bacteria will grow, multiply and produce toxin.
Staphylococcus aureus in food
