STAPHYLOCOCCUS FOOD POISONING

Food poisoning refers to the illness caused by the ingestion of toxins elaborated by the microorganisms and these results to infection of the host. Staphylococcus aureus is a G+ve, cocci arranged in grape like cluster, non-motile, non-sporing, non-capsulated, aerobic, facultative anaerobes present in the human body. Staphylococcus grows on mannitol salt agar media to show small, circular, yellow colony with yellow pigmentation at 37 OC for 24 hrs. It causes food poisoning by the consumption of contaminated milk and milk products, custard, cream filled dairy products, salad and meat. After ingestion of these products Staphylococcus aureus secrets six types of enterotoxin which is simple protein molecule with 26,000-30,000 KD. The common symptom includes salivation, nausea, vomiting, abdominal cramps, chills, sweating, diarrohea, short and shallow respiration. These symptom appears with in 1-8hrs. Staphylococus food poisoning can be detected by taking the sample from saliva and vomits and by animal toxicity test. Staphylococcus aureus food poisoning can be treated with antibiotics and fluid-electrolyte replacement. The preventive measure against the Staphylococcus food poisoning should be followed. Maintain the personal hygiene conditions. Avoid consuming the suspected contaminated food and cooking the food properly.

By -HOD – Dr. Usha Verma
Department – Medical Microbiology
UCBMSH Magazine – (YouthRainBow)
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