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12.04.2024 - Foods

Information on Staphylococcus aureus – Foodborne Illnesses

Staphylococcus (S.) aureus is a bacterium that can be found on the skin and mucous membranes of humans and animals and can produce toxins. These toxins can cause poisoning.

S. aureus is mainly found in nasal and pharyngeal secretions and in purulent wounds. Certain types of S. aureus can produce toxins called enterotoxins, which can contaminate food. If these toxic foods are eaten, nausea, severe vomiting, diarrhea, and sometimes circulatory problems can occur after two to four hours. To get food poisoning from S. aureus, the bacterium must grow in the food and reach a high count of more than 100,000 CFU/g (colony-forming units per gram). The formed enterotoxins are heat-resistant and can withstand temperatures of over 100 °C, depending on the type of food, pH, and toxin type.

Further links:

Fact sheet: What is the significance of Staphylococcus aureus in food?

Foods that can lead to S. aureus infections include ready-to-eat meat dishes, delicatessen, foods with eggs, desserts, ice cream, pasta, and salads. Common causes of food contamination with this pathogen are insufficient personal hygiene (such as purulent wounds on the hands or upper respiratory tract infections).

At BAV Institute, we regularly conduct testing for coagulase-positive staphylococci and Staphylococcus aureus. We provide you with fast and reliable results and are happy to advise you on all matters concerning product safety. Our customer advisors are available to answer any questions you may have.

Source: https://www.lgl.bayern.de/lebensmittel/hygiene/bakterien/staphylococcus_aureus/index.htm#:~:text=%C2%B0%20C%20%C3%BCberstehen.-,S.,%2C%20Speiseeis%2C%20Teigwaren%20und%20Salate.