Foodborne Illness – Staphylococcus
• What is the infectious agent (pathogen) that causes this infectious disease?
Staphylococcus is an unmodifiable bacterium that causes Botulism. Which mean that individuals have no control over catching or not catching this disease. Since botulism is such strong and dangerous bacteria, that ingesting the smallest amount can make individuals sick.
More important is other living forms or life like bacteria’s are changing, and becoming resistant to the body’s defenses and medical treatment that causes infections. There are multi-drug strains of Staphylococcus are emerging in various parts of the world all of the time.
Staphylococci are usually present on the skin or in the nostrils of 20 to 30 percent of individuals any time. Usually it causes no problem for otherwise healthy individuals.
Although individuals cannot do anything about catching the infection, fortunately there are things individuals can do to reduce or build their immune systems.
• How is this infectious agent transmitted through food or water?
This infection can be transmitted through direct or indirect contact and in food.
If transmitted through contact, individuals that had a staph infection, probably had acne, boils, and styes on their eyelids, or infected wounds.
Staphylococcus aureus is also transmitted through convenience food which offers an appropriate growth environment for toxin-producing bacteria. Staphylococcus aureus is able to grow in a wide variety of foods such as milk products, mixed foods, meat and meat products, egg and egg products, cakes and ice-cream.
The fight against foodborne diseases are facing new challenges because of fast changing patterns of individual consumption, the globalization of the food market and climate change.
This infection can be defeated by ones immune system, however resistant forms of the staph bacteria is on the rise.
• What is an example of a real life outbreak of this...
References: Schelin, J., Wallin-Carlquist, N., Thorup Cohn, M., Lindqvist, R., Barker, G. C., & Radstrom, P. (2011). The formation of Staphylococcus aureus enterotoxin in food environments and advances in risk assessment. Virulence, 2(6), 1-13.
Please join StudyMode to read the full document