Staphylococcus Aureus in Food Poisoning

Abstract

Staphylococcus aureus (S.aureus) is a facultative anaerobic gram-positive bacterium. S.aureus is naturally available in mucosa and normal skin flora of humans and animals. Some strains of S.aureus produces heat-resistant disease-causing toxins in protein structure. Unlike other bacteria Staphylococcus aureus reproduce even lower than 3.5 M NaCl and 0.86 water activity because S.aureus is an osmotolerante bacterium. Staphylococcal intoxications that most frequently seen among cases of bacterial food poisoning (staphyloenterotoxicosis, staphyloenterotoxemia) comprise as a result of taking superantigenic enterotoxins (SE) acting on the digestive system. Cooked or undercooked beef and poultry meat and milk, cheese etc. play a leading role in this type of poising. In general, symptoms of staphylococcal food poisoning are abdominal cramps, nausea, vomiting and sometimes diarrhea. Rules of personal hygiene are the most important factor to be paid attention to prevent food poisoning depending on S.aureus in food service instutions or houses.