GROUP MEMBERS: (1ST SLIDE)

Julie Anne Arellano

Angel Rosete
Angelo Lorenzo
Ericka Medina Abelitado
Khenjie Arimado Lacsa
Marifel Demeterio
Sam Villamor

Staphylococcal Food Poisoning (2ND SLIDE)

NEXT SLIDE:

1.) DISCOVERY

Staphylococcus aureus

- It sometimes called (Staphyle aureus) it's from a Greek word staphyle (Bunch of
grapes) and kokkos (Berry) was introduced in 1883 by ogston. Staphylococcus
aureus was discovered in Aberdeen, Scotland in 1880 by a surgeon Alexander
Ogston from surgical abscesses.

•Staphylococcus aureus is gram positive and facultative anaerobes

•Non motile and no spores

•Staphylococcus are disguised from the other 3 member of the family

-Micrococcus

-Stomatococcus

-Planococcus
2.) FIRST PERSON WHO GOT INFECTED
The first individual who experienced Staphylococcus aureus was a 40-year-old
Michigan Woman in the summer of 2002
3.) SOURCE OF CONTAMINATION

- Food handlers-> Meat grinder’s knives and surfaces

- Physical contact
- Respiratory Secretions
- Raw foods
- Poultry and dairy animals

4.) FOODS USUALLY INVLOVED

- Staphylococcal food poisoning does not result from ingesting the bacteria but
rather from ingesting the toxins made by the bacteria that are already present in
the contaminated food.
- Growth of S. aureus in salted meats is consistent with the ability of this organism.
The bacteria can multiply and produce toxins in foods that are undercooked and
foods that are not cooked after handling, also the food that left at room
temperature. Despite contamination, many foods have a normal taste and odor.
 5.) SYMPTOMS AND CAUSES

Symptoms

 Sudden start of nausea

 Vomiting
 Stomach cramps
 Fever
 Most people also have diarrhea

- 30 minutes to 8 hours and last no longer than 1 day.

-Severe illness is rare.

-The illness cannot be passed from one person to another.

Causes

-Temperature

hot enough (140 °F (60 °C) or above), or cold enough (40 °F (4.4 °C) or below).

-Cross-contamination when handling food.

6.) PREVENTION
-The best way to avoid food poisoning by Staph is to prevent food from being
held at an unsafe temperature

-Always follow these food safety tips:

 Use food thermometer

 Keep hot foods hot (140 °F or hotter) and cold foods cold (40 °F or
colder)
 Stored food in wide, shallow containers and refrigerate within 2

hours (or 1 hr. if it’s hotter than 90 °F outside)

 Wash your hands (20 seconds) with soap and water
  BEFORE, DURING, AND AFTER preparing food and
BEFORE eating.
 Do not prepare food if you are ill with diarrhea or vomiting.
 Wear gloves (if you have wounds or infection on your hands or
wrists)
7.) TREATMENT (Khenjie Arimado Lacsa)