Food Borne Illness paper
January 6, 2014
Staphylococcus Aureus Bacteria
This paper will explain how the infectious organism staphylococcus aureus is transmitted through food. Discuss a real life outbreak of staphylococcus aureus in the United States. Also describe the clinical symptoms, the duration of the symptoms, and any treatments for the disease. The author will discuss the steps to be taken to prevent further outbreaks, including personal as well as environmental precautions and methods that can be taken.
Staphylococcus aureus bacteria (staph), is commonly found in pimples, infected cuts, and when people have colds ("Staphylococcus", 2014). Therefore, staph can be transmitted from person to person from contaminated hands. The infection is spread from a person’s hands by contaminated objects such as razors, and sports equipment. Other ways of contamination could be close skin to skin transmission, crowded living conditions, cuts, and poor hygiene.
Staphylococcus can cause food poisoning when a person does not properly refrigerate food, clean equipment, and if food is not properly prepared.
In the early 1990’s 1,364 children became ill at a Texas elementary school after eating chicken salad ("Bad Bug Book: foodborne Pathogenic Microorganisms and Natural Toxins Handbook", 2013). The chickens was frozen and boiled, deboned, and cooled by a fan to room temperature. The chicken was refrigerated overnight and the next morning blended with other ingredients. The chicken salad was put in a thermal container and transported to 16 different school sights and held at room temperature until lunchtime. The chicken became contaminated during deboning. Probably because the food was not cooled fast enough.
Some of the symptoms that a person has when he or she has become infected with the bacteria are vomiting, diarrhea, stomach cramps, fever and nausea.
The duration of the illness is approximately 24 to 48. If you have any of the above mentioned symptoms
References: Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook. (2013). Retrieved from http://www.fda.gov/Food/FoodborneIllnessContaminants/CausesOfIllnessBadBugBook/ucm070015.htm 08/05/2013 Boyer, R. (2009). Common Foodborne Pathogen: Staphylococcus aureus. Retrieved from http://pubs.ext.vt.edu/2910/2910-7032/2910-7032.html