Staph aureus food poisoning is an illness that results from eating food contaminated with a toxin produced by the Staphylococcus aureus bacteria.

Staphylococcus aureus food poisoning is often caused when a food handler contaminates food products that are served or stored at room- or refrigerator temperature. Common examples of such foods are desserts (especially custards and cream filled- or topped desserts), salads (especially those containing mayonnaise), or baked goods.

The bacteria multiplies rapidly in the food, and a large colony of bacteria may be present without evidence of food spoilage. Risk factors include:

• Ingestion of food prepared by a person with a skin infection (these infections commonly contain Staphylococcus aureus )
• Ingestion of food kept at room temperature
• Ingestion of improperly prepared food
• Symptoms occurring in persons eating the same food.

Symptoms usually appear within 4 to 6 hours. The disease is common in the U.S.

Review Date: 07/25/2007
Reviewed By: Kenneth M. Wener, MD, Department of Infectious Diseases. Lahey Clinic, Burlington, MA. Review provided by VeriMed Healthcare Network.

A.D.A.M., Inc. is accredited by URAC, also known as the American Accreditation HealthCare Commission (www.urac.org)