Was that last 24 Hour “Bug” You Had Really a Foodborne Illness in Disguise?
Within this blog, I have discussed many foodborne pathogens: E. coli, Hepatitis, Salmonella, Listeria monocytogenes, and Campylobacter. But we’ve somehow managed to omit Staphylococcus aureus (S. aureus).
It isn’t that it is any less important than the others we have discussed. S. aureus causes a wide variety of infections, from skin infections to diseases that can be potentially fatal. And while it isn’t among the top foodborne illnesses in the United States, estimates indicate that S. aureus causes just less than 250,000 illnesses in the United States each year. It should be noted through, that these incidences may be much higher than estimated due to non-reports of the illness.
S. aureus can grow in a wide range of temperatures, from 44°F to 119°F and while most pathogens thrive in moist environments, S. aureus has the ability to survive dry and otherwise stressful instruments, such as the human nose and skin, and even on clothing and other surfaces.
The formation of these toxins is one reason why cooking the food will be of no use in protecting yourself or your guests.
Symptoms of S. aureus include nausea, vomiting, stomach cramps, and in most cases, diarrhea. Symptoms can begin as little as 30 minutes after consuming a food or beverage item contaminated with S. aureus but can sometimes take as long as 8 hours to manifest in symptoms. These symptoms usually last for no longer than 24 hours and rarely result in severe illness.
Does this sound like the last “24-hour” bug you or your children may have had? This is one of the reasons why it is believed that the incidence of S. aureus is much higher than estimated, most simply do not visit a medical professional who can diagnose S. aureus.
The reason why S. aureus can make someone ill so quickly is because of the nature of the bacteria. In the case of an S. aureus illness, the bacteria may have multiplied on the food since the time the food came into contact with the host food item. These bacteria then leave behind a toxin on the food, which is what causes the illness. For example, think of a food that might have a cleaning chemical on it – it would make you sick very quickly after ingesting the item.
The formation of these toxins is one reason why cooking the food will be of no use in protecting yourself or your guests. Yes, cooking the product will eliminate the S. aureus bacteria, but it does not eliminate the toxin that the bacteria left behind.
Food items commonly implicated in S. aureus illnesses include milk and cheeses, but other food products that have been implicated in such illnesses include cold salads, sliced deli meats, sandwiches, cream-filled pastries, and puddings.
S. aureus is just one of the reasons why it is important to pay attention to safe food handling throughout the entire life of a product. Avoiding cross contamination, ensuring proper personal hygiene (unlike the sushi chef picture we used for the blogs – did you notice they were not wearing gloves?), and storing food at proper temperatures are key steps in protecting your operation from a S. aureus outbreak (and almost all other foodborne illnesses). Risk Nothing.
During National Food Safety Education Month is it time for Your Food Safety Refresher?
You see them in every restaurant and commercial foodservice operation across the United States. Framed and proudly displayed, often by the kitchen, the cashier, the kitchen entrance, or the service counter - just as they should be. To what am I referring? The food safety certification certificates, of course!
Welcome to National Food Safety Education Month!
In September of each year, we not only have the opportunity to celebrate Labor Day, but we also welcome National Food Safety Education Month! It is this time of the year when it is important to remember that Foodborne illnesses are still a major concern in the United States, although I am guessing many Americans don’t think about the safety of the food they eat as they go throughout their daily lives. The statistics show one in every six Americans will suffer from a foodborne illness each year, for a total of about 48 million cases each year.
Protecting Fresh Produce Post-Harvest, Integral to Safe Food
During the height of the summer, at least in the Midwest, farmers markets are in full swing and fresh produce is plentiful. Every backyard gardener is reaping the benefits of their work, with bountiful harvests of tomatoes and cucumbers. Everyone seems to have a neighbor who is trying to pawn off his or her over-production of cucumbers or summer squash during this time of year. When picking up that produce at the farmer’s market or from your neighbor down the street, have you ever given any thought to the microbial safety of it? Honestly, even in my position, it certainly is NOT the first thing that comes to my mind. But, earlier this month, I came across a news story out of Wisconsin discussing a Salmonella outbreak associated with shelled peas sold at a local farmers market. Who would have thought shelled peas would be impacted? The story noted, and it served as a great reminder, that most outbreaks associated with Salmonella in produce are due to mistakes made in handling or transportation of produce after harvesting.
Properly Cleaning and Sanitizing: The Right Chemical Mix to Maintain Ultimate Effectiveness
A few weeks ago, my family and I had the pleasure of setting sail on a cruise vacation. It is truly one of the only ways that I find that I am able to unplug from work and relax for a small spell. However, as I walked around the ship in our post-COVID world, I couldn’t help but admire all the extra cleaning steps the staff were undertaking to keep us all as safe as possible while in the middle of the ocean with 3,000 other vacationers. All of this cleaning and sanitizing had me thinking about how we each clean and sanitize our own operations and which chemicals we chose to use.
