Staph Causes

What are the causes of Staph ?

        The staphylococcal intoxication is developed when you consume foods that contain the staphylococcal enterotoxins. The foods that most often may be responsible for staphylococcal intoxication, are especially rich in nutrients (sugars, proteins, etc..) And subject to manipulation by man: bakery products (especially cream-filled pastry), stuffed pasta , ice cream, raw milk and stored in thermal abuse, dairy products from raw milk or recontamination after the heat treatment (annealed, etc..), processed fish products, and so forth.

        Particular attention should be paid to the cooked food stored at temperatures permissive for the replication of staphylococcus aureus and served after several hours of preparation (cold meats, meatloaf, mixed salads containing meat, etc..). In this type of food staphylococcus aureus can respond quickly.
Another food often involved in cases of staphylococcal intoxication is the ham because staphylococcus aureus is a microorganism halophilous scrubs, that is able to survive and replicate in the presence of high concentrations of salt.

        Staphylococcus aureus is a bacterium found on skin and mucous membranes of man and other mammals, is also able to colonize the udder of the milk-producing animals (cows, sheep, goats). The man is the main responsible for the contamination of foods, particularly those who suffer handling during production, marketing and administration.
The pathology of food caused by staphylococcus aureus is called "staphylococcal intoxication" (staphylococcal intoxication) or staphylococcal enterotoxin poisoning. It is a disease not serious, by itself rarely fatal, requiring hospitalization of patients affected in approximately 10% of cases (usually the very young or elderly ).
Although it is a disease of small clinic it has a strong socio-economic impact as it is still widespread. The disease manifests itself after a short incubation period (time interval from ingestion of food contaminated with the first symptoms), usually from 30 min to three hours, depending on the amount of staphylococcal enterotoxins taken with the food and the sensitivity to individual staphylococcal enterotoxins.