Staph Contagious

How contagious is Staph ?

        The inter human transmission usually occurs through direct contact (manuportage). More rarely, it can be indirect from an environmental source (clothing, linens, medical equipment).
It is important to distinguish staphylococcus aureus of the Coagulase positive staph. Staphylococcus aureus has the potential pathogenicity very important and is responsible for both community and nosocomial infections. In contrast, the Coagulase negative staph are generally opportunistic bacteria primarily responsible for nosocomial infections.

        Manuportage transmission is the major mode of transmission.Reservoir nasal and hands quickly reassure the continuity of transmission. Intestinal porting is quite common and has little pathological significance. The isolation and identification of staphylococcus aureus from food or food surfaces does not require special equipment and is quite easy (thanks to the existence of standardized operating protocols). Normally, it takes solid land for the isolation and biochemical tests for identification of the bacterium. The next step is to verify the ability of the strain isolated enterotossica for this purpose may be used immunological techniques (ELISA, latex agglutination Inversa to, immune, etc..)

        Eliminate the source and the possibility of contamination of food by a micro-organism. You can certainly suggest some operations that lead to a drastic reduction of contamination and the effective control of the replication of the microorganism in food. As far as actions aimed at reducing the contamination of foodstuffs by staphylococcus aureus, it is necessary to remember the great responsibility that the man (carrier ) must assume.

To reduce the rate of staph contagious it is necessary that:

1. Staff in the preparation and administration of food are provided with gloves (when possible), mask and headgear;
2. Must be temporarily excluded from the cycle of preparing food the staff that suffer from cough or cold syndromes or skin wounds to the hands or other skin diseases of infectious nature (furunculosis, etc.).
3. To reduce the primary contamination of milk, it is necessary to implement all measures of infection control and hygiene during milking;
4. To reduce the risk of replication of the micro-organism in food, you need to remember the temperature range within which staphylococcus aureus is able to develop ( about 7 ° C to about 45 ° C).
5. To prevent the micro-organism present in the foods we must continuously maintain food temperature refrigeration (meat, sausages, salted meat, milk, cheese, cream, fish products handled, etc..)