What is food poisoning?

Staphylococcal food poisoning, formally known as stafyloenterotoxicosis or stafyloenterotoxemia, is usually short - albeit unpleasant - a disease caused by food contaminated with bacteria from the staphylococcal family, staphylococus areus>. These bacteria are commonly colonized to a quarter of the population of the ear, nose, neck and skin without causing the carriers. When ingested to food prone to colonization s. Aureus produces toxins as a by -product of its collective metabolism. These toxins are what results in the symptoms of staphylococcal food poisoning: sometimes severe abdominal cramps, severe nausea, vomiting and diarrhea. Symptoms of food poisoning usually occur soon after ingestion of contaminated food between one and six hours, although this timeframe depends on age, weight, appetite and overall health suffering.

Although often grouped off, staphylococcal food poisoning is not contagious and cannotpass from one individual to another. The reason for the epidemiological grouping of food poisoning events is sharing or a common source of contaminated foods between a group of people. This rapid onset of staphylococcal food poisoning often helps to explore the health department in identifying the source. The usual course of the disease is also fast and symptoms are generally distinguished within one to three days unless complications are complicated. Antibiotics are not used in the treatment of staphylococcal food poisoning; However, symptoms of dehydration are sometimes treated with fluid substitutes.

Otrava jídla stafylokokového jídla se obvykle iniciuje, když při přípravě při přípravě jídlo neúmyslně kontaminuje jídlo. If the resulting bowl is not, then cools to at least 40 ° F (about 4.4 ° C) for cold foods or heated to at least 140 ° F (about 60 ° C) for warm meals, s. Contaminated food notNo visual inspection or unusual odor can be identified. Unfortunately, the only non -syringes sign that food is contaminated will be after ingestion by the advent of symptoms of food poisoning. Therefore, frequent hand washing and maintaining the right food temperatures are primarily in preventing the episode of staphylococcal food poisoning.

Staphylococcus is thermally resistant and bacteria resistant to salt and therefore the common association of ham with food poisoning is a common association. Other meals, which were often found as a source of food poisoning with Staphylococcus, can be easily remembered by considering the usual "picnic" foods: sandwiches, meat salads, chicken, potato salads, puddings and some pastries.