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"Sustainable dairy business."
Posted on 22. Dec 2023
Staphylococcus aureus is gram positive cocci that occur in singles, short chains and irregular grape like cluster. Only the strains that produce enterotoxin can cause food poisoning.Epidemiology
The most important sources to foods are nasal carriers and individuals whose hands and arms are inflicted with boils and sores, who are permitted to handle foods (Quinn, Markey, Carter, Demelly, & Leonard, 2001).Pathogenesis
If food is stored for some times in room temperature the organism may grow in the food and can produce toxin. The bacteria produce enterotoxin while multiplying in food. S. aureus is known to produce six serologically different types of enterotoxins (A, B, C1, C2, D and E) that differ in toxicity.Most food poisoning is caused by enterotoxin A followed by type D. these enterotoxins are heat stable, with type B being most heat resistant. Enterotoxin stimulates the central Nervous Systems (CNS) vomiting and others, are classed as bacterial super antigens relative to in vivo antigen recognition in contrast to conventional antigens (Quinn, et al., 2013).Symptoms
It is characterized by a short incubation period typically 2-4 hours. The onset is sudden and is characterized by vomiting and diarrhoea but no fever. The illness lasts less than 12 hours.In severe cases dehydration, and collapse may require treatment through intravenously infusion. The short incubation periods are the characteristics of intoxication where illness in the results of ingestion of the preformed toxin in the food (Adams & Moss, 2008).Detection of the organism
The presence of a large number of S. aureus organism in a food indicate poor handling or sanitation. The dilution is placed on baird-parker agar or mannitol salt agar. The enterotoxin can be detected and identified by gel diffusion (Quinn, Markey, Carter, Demelly, & Leonard, 2001; Radostits, Gay, Hinchlif, & Constable, 2007).Prevention and control
Can be prevented and control by proper cooking and preparing food as well as storing.- Control measures include education of those who prepare the food at home and other food handlers to take proper personal measures.
- Prohibiting individuals with sores or other skin lesions from handling food is the second intervention.
- Lastly, place food in cold place at 4°C or lower of all food in order to prevent bacterial multiplication and formation of toxin. Foods must be kept at room temperature for as little as possible (WHO, 2008).
The occurrence is worldwide but varies depending on conditions of food hygiene.References
- Adams, M., & Moss, M. (2008). Food Microbiology. London, UK: RSC Press.
- Quinn, P., Markey, B., Carter, M., Demelly, W., & Leonard, F. (2001). Veterinary Microbiology and Microbial Disease (8th ed.). Oxford, UK: Blackwell Publishing.
- Quinlan, J. J. (2013). Foodborne Illness Incidence Rates and Food Safety Risks for Populations of Low Socioeconomic Status and Minority Race/Ethnicity: A Review of the Literature. International Journal of Environmental Research and Public Health, 10, 3634-52.
- Radostits, O., Gay, C., Hinchlif, K., & Constable, P. (2007). Veterinary Medicine Text Book of Diseases of Cattle, Horses, Sheep, Pigs and Goats (10th ed.). Philadelphia: Saunders.
- WHO. (2008). Foodborne Disease Outbreaks: Guidelines for Investigation and Control. Geneva, Switzerland: World Health Organization.
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