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.
Food Safety Considerations for the “New Way” of Dining, Part II – Back-of-house
In our first blog this month, we discussed the importance of front-of-house practices as we emerge from the pandemic this summer and into fall. Making your guests feel safe will be an important point as we welcome them back to our establishment. The safer they feel, the more likely they are to revisit and this could, in turn, be a competitive advantage for your business.
Food Safety Considerations for the “New Way” of Dining
Spring is my favorite time of year, as we head out of the winter months, welcome warmer weather, and increase the daylight hours. As such, we turnover a new leaf and welcome new life as our grass, trees, and perennials come out of dormancy. This year as the Coronavirus vaccine continues its roll out and we welcome a third vaccine onto the market this morning, perhaps this spring we are turning over a ‘new leaf’ in a much more profound way, as we see light at the end of the Coronavirus tunnel.
Developing Good Food Safety Habits
Good habits and habit development are something that has fascinated me for several years. If you’ve attended any the training programs or presentations that my colleagues and I have conducted through our Center for Food Safety in Child Nutrition Programs, you’ve likely heard me opine about the importance of habits and how habits are created. Many times, in foodservice operations we wonder why our staff don’t follow the food safety practices we have established in our operation. Perhaps they don’t wash their hands when they are required, perhaps they just don’t use the proper method of handwashing, or perhaps we find that they don’t complete our HACCP logs as often as our program dictates should occur. And while we can stomp our feet and say “it is their job, they should just do it”, it really isn’t that simple. We can’t order people to change, although if we could, business and human resources would be so much simpler.
Getting Your Playbook for Food Safety Organized
As anyone who has ever worked in a foodservice operation knows, from the time food is received in your establishment to the time it is served to your customers, following proper food safety practices is crucial. What many don’t often think about is this time really should extend from the time the manager places their orders with their suppliers (including which purveyors you utilize), through the time the food is consumed – even if that consumption occurs off your premises and days after the original order was picked up by the guest. This is something that has certainly been highlighted by the pandemic as customers across the nation are utilizing take-out, curbside to go, and third-party delivery options more so now than ever before.
