Staph Spread

Staph spread and Staph spreading danger...

        The main "reservoir" of virus is the skin and mucous membranes of humans, whether sick or well-portant . Up to 50% are healthy carriers. It is found especially in the nostrils. That germ has an affinity for the epithelium narinaire and power to become sustainable, which explains its prevalence in the nose. Staphylococci are rapidly developing at 37 ° C .
Most strains of staphylococcus aureus produce a pigment that gives a yellow-orange color .

        Intestinal manifestations caused by enterotoxigenic staphylococci come in two forms:
1. Foodborne illness are most common: they are digestive disorders caused by ingestion of food containing preformed enterotoxin, very short incubation (one hour to six hours after the meal) and operating without fever .
2. Toxic shock syndrome stpaphylococcique (SCTS) associated with hypotension, shock, and fever to a generalized erythroderma flaking. It is caused by TSST-producing staphylococci. Its occurrence is promoted by the use of tampons.

Acute pseudomembranous enterocolitis, more rare, occurres in patients who received antibiotic therapy that has selected an intestinal strain of Staph aureus that is resistant to treatment and secretory enterotoxin.
The staphylococcal intoxication is a disease that exists mainly in developed countries where people often feeds on food that is poorly hygienically handled. However, in the presence of poor hygiene in production and storage of food is always possible that the disease may arise. Currently the number of cases of staphylococcal intoxication appears to be reduced probably due to a greater dissemination and information on hygiene and safety of food and because of the mechanization of many production processes that have enabled a significant reduction in handling of food.