What Is Staphylococcus Aureus?

Staphylococcus aureus (S. aureus), also known as "staphylococcus aureus", belongs to the genus Staphylococcus, is a representative of Gram-positive bacteria, and is a common foodborne pathogenic microorganism. The optimum growth temperature of this bacterium is 37 ° C, pH is 7.4, it is resistant to high salt, and it can grow in an environment where the salt concentration is close to 10%. Staphylococcus aureus is often parasitic in human and animal skin, nasal cavity, throat, intestines, pimple, purulent sores, and air, sewage and other environments are everywhere ^[1] .

China s National Health and Family Planning Commission released the Limits of Pathogenic Bacteria in Foods with National Food Safety Standards (GB 29921-2013) in 2013 ^[3]

1. Reasonably select food ingredients and ingredients, use safe water and food ingredients, improve the hygiene of the processing environment and the operator's personal hygiene habits, and avoid food contamination by Staphylococcus aureus ^[1] .

2. Remember to keep food at a safe temperature, separate raw and cooked food. It is recommended that food should be prepared fresh. Take heat treatment as much as possible to ensure the killing of bacteria and avoid secondary pollution after heat treatment ^[1] .

3. Food processing personnel who have been infected or carry a certain pathogen should be restricted from engaging in food processing activities in accordance with relevant laws and regulations ^[1] .

4. Enterprises that produce and process high-risk foods such as dairy products and meat should carefully and strictly implement the relevant provisions of national food safety standards. During the process or in the market circulation, some indicators of product inspection are found to be inconsistent with national food safety standards. Consumers' priority should be given priority to consciously control the quality of manufactured products and actively recall substandard products to prevent poisoning incidents. Potential risks ^[1] .

5. Relevant government departments should strengthen research on risk identification and risk assessment of Staphylococcus aureus in foods in China. Attach importance to and continue to carry out propaganda and education on prevention and control of foodborne diseases, promptly remind consumers in case of suspected staphylococcal enterotoxin poisoning, in addition to immediately sending patients to the hospital for treatment, they must immediately stop eating and seal suspicious food . At the same time, food production, processing, and management personnel shall be provided with hygiene knowledge to prevent foodborne diseases ^[1] .