Staphylococcal food poisoning is caused by eating food contaminated with Staphylococcus aureus bacteria or its toxins. Symptoms include nausea, vomiting, abdominal cramps and diarrhea within 2-6 hours. S. aureus is commonly found on human skin and can produce enterotoxins that cause vomiting when ingested. Foods at high risk are those that require handling and are left at room temperature. Proper food handling and sanitation can help prevent contamination and outbreaks.

1. Staphylococcal
Food Poisoning
By :
• Komalah Ramakrishnan
• Malene Avalee
• Martina Farirah
• Nino Rusty Roslee
Bachelor of
Biomedical Sciences
Clinical Microbiology
Management
And
Science University

2. WHAT IS STAPHYLOCOCCAL
FOOD POISONING??
Food-borne intoxication
Often abrupt and severe in onset
Occurs usually 2-8 hours after eating
Severe nausea
Caused by staphylococcal enterotoxins ,
protein exotoxins released during growth
of Staphylococcus aureus

3. Staphylococcus Aureus
Macroscopic
- opaque, smooth,
circular
- white cream
Microscopic
- Gram stain
- Gram-positive cocci
in clusters

4. Origins of S. aureus
• Primary reservoirs
are humans and
animals
• Carried by up to 50%
of humans ( in
nostrils, on skin or
hair)

5. Causes

6. Properties of Staphylococcal
Enterotoxins
• Resistant to heat
treatment
• Stable over a wide
pH range
• Resistant to
gastrointestinal and
other proteases

7. Properties of Foods Typically
Implicated
• High protein content
• Require considerable
handling during preparation
• Left at room temperature
without subsequent cooking
and prior adequate heating

8. Common Foods Implicated
Meat Poultry Tuna
salad
Cream
pastries

9. Severity of illness depends
on..
•Amount of contaminated food eaten
•Amount of toxin in food ingested
•General health of the victim
•Age of victim

10. Mechanism of Staphylococcal
Enterotoxins - vomit
1. Enterotoxins
directly affect
intestinal
epithelium
2. Stimulation of
vagus nerve
3. Transmits
signal to the
vomitting
center in the
brain

11. Mechanism of Staphylococcal
Enterotoxins – Immune response
Staphylococcal
penetrate the
gut lining
Activate local
and systemic
immune
response
Release
inflammatory
mediators
Vomit

12. Mechanism of Staphylococcal
Enterotoxins - Diarhea
Staphylocaccal
Enterotoxins disturb
the activity in the
large intestine
Water can’t be
reabsorption in
large intestine
Diarrhea

13. Complication
IV Hydration

14. History
Chief Concern

15. HPI
Symptoms develop 1-6 hrs,
sometimes within 30 min
Food causing illness not
smell bad/spoiled but can
produce Enterotoxin
Suggest foodborne
outbreak
Other symptoms
Prolonged
diarrhea
Bloody diarrhea
Neurologic
symptoms

16. Physical
Assess for dehydration
or Hypovolemia
Thirst
Weight loss
Dry mucous
membrane
Sunken eyes
Decreased skin
turgor
Hypotension
Tachycardia

17. Diagnosis
Clinical
evaluation
Laboratory
evaluation

18. Clinical evaluation
• Based on the clinical history of patient after
eating potentially contaminated food such
us:
1. Severe nausea and Vomiting
2. Diarrhea
3. Abdominal cramps and pain
4. Bloody stool
5. Loss of appetite

19. Laboratory evaluation
Based on the laboratory test:
1. Gram stain
-Gram positive cocci
2. Stool testing in Staphylococcus
aureus
Gastroenteritis.

20. PROGNOSIS
• Symptoms may start up to 6
hours and may last up to 3
days.
• It may severe in small
percentage of patient with
low immunity system.

21.  Wash hands and under fingernails with soap and water before
handling and preparing food.
 Do not prepare food if you have a nose or eye infection.
 Do not prepare / serve food if you have wounds or skin
infection
 Keep kitchens and food-serving areas clean and sanitized.
 If food is prepared more than two hours before serving:
Keep hot foods (> 140 F)
Keep cold foods ( ≤ 40 F )
 Store cooked food in a wide, shallow container and refrigerate
as soon as possible.
 Wash fresh fruits and vegetables
 Shop safely. Bag raw meat, poultry, or fish separately from
other food items

23. Lyrics
Buddy u're a young man,dumb man, careless
And u're gonna make someone quite sick
someday u got spores on ur plate tey'll
incubate
there's trouble if u cross-contaminate
microbes tey might be kill u x2
toilins with the fast food, bad mood,careless i
dnt matter if those burgers stay pink inside
serving up a storm wit coliform
0157's deadly if it dont get warm
microbes tey might kill u x2 sing it
microbes tey might kill u x2
we always the targets
we evoke lots of fear
bombarded wit chlorine, ph
gamma rays to mk us disappear
but we naturally occuring.
nature pulls our reins
and when there's trouble we
mutate into really virulent
strains
we are the microbes, my friend
n we keep dividing till the end
we r the microbes x2 no time
for chlorine cause we are the
microbes in food

24. Reference
• Maria Angeles Argudin, Maria Carmen Mendoza, Maria Rosario Rodicio.
Food poisoning and staphylococcus aureus Enterotoxins in Department of
Functional Biology (Section of Microbiology) and University Institute of
Biotechnology of Asturias (IUBA), University of Oviedo, Oviedo, Spain Toxins
(Basel). 2010 July; 2(7): 1751–1773.
• https://www.inkling.com/read/schaechters-mechanisms-microbial-disease-
5th/chapter-11/the-pathogen-staphylococci