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\nStaph food poisoning is a gastrointestinal illness caused by eating foods contaminated with toxins produced by the bacterium Staphylococcus aureus (Staph) bacteria.
\nAbout 25% of people and animals have Staph on their skin and in their nose. It usually does not cause illness in healthy people, but Staph has the ability to make toxins that can cause food poisoning.
\nPeople who carry Staph can contaminate food if they don\u2019t wash their hands before touching it. If food is contaminated with Staph, the bacteria can multiply in the food and produce toxins that can make people ill. Staph bacteria are killed by cooking, but the toxins are not destroyed and will still be able to cause illness.
\nFoods that are not cooked after handling, such as sliced meats, puddings, pastries, and sandwiches, are especially risky if contaminated with Staph.
\nFood contaminated with Staph toxin may not smell bad or look spoiled.
\nYou can suspect Staph food poisoning based on the type of symptoms and their fast resolution. Although laboratory tests can detect toxin-producing Staph in stool, vomit, and foods, these tests are usually not ordered except during an outbreak. If you think you might have Staph food poisoning and are experiencing severe symptoms, contact your health care provider.
\nThe most important treatment is drinking plenty of fluids. Your healthcare provider may give you medicine to decrease vomiting and nausea. People with severe illness may require intravenous fluids.
\nAntibiotics are not useful in treating this illness because the toxin is not affected by antibiotics.
\nThe best way to avoid food poisoning by Staph is to prevent food from being held at an unsafe temperature (between 40\u00b0F and 140\u00b0F) for more than 2 hours.
\nBacteria can multiply rapidly if left at room temperature or in the \u201cDanger Zone\u201d between 40\u00b0F and 140\u00b0F. Never leave perishable food out for more than 2 hours (or 1 hour if it\u2019s hotter than 90\u00b0F outside).
\nRemember to always follow these food safety tips:
\nThe following tips that are part of the four steps to food safety \u2013 clean, separate, cook, and chill \u2013 also can help protect you and your loved ones from food poisoning:
\nThis page focuses on food poisoning caused by Staphylococcus aureus. You also may be interested in learning about skin and other infections caused by methicillin-resistant Staphylococcus aureus (MRSA) and Staph infections in healthcare settings..
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