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.
Keeping Food Safe While Serving Outdoors
This afternoon I met some friends for lunch and as I drove through our beautiful downtown area in Manhattan, KS, I noticed that many people were taking advantage of the gorgeous weather and dining outside with friends. For our local community - outdoor dining is one of the remnants of COVID that we actually have come to enjoy on beautiful days. With spring in full swing and summer just around the corner, many foodservice operations are taking advantage of the warm weather by offering outdoor dining options.
The Importance of Air Gaps in Providing Safe Food to All
Late last month, I was exploring job tasks that are important for entry-level foodservice managers to understand related to food safety. The usual items that you would suspect were on the list were certainly included – foodborne outbreaks; temperature danger zone; physical, biological, and chemical contamination; personal hygiene and proper glove use; HACCP systems, etc. But one thing I noticed was missing that really is integral to protecting the food supply in any foodservice operation is air gaps.
Flour Safety: Don’t Let E. coli become the Secret Ingredient in your Cake.
Earlier this month, we started to see information coming out about a foodborne illness outbreak from an unlikely source – flour. As of early-April, 12 people had fallen ill, and three people had been hospitalized as a result of flour contaminated with Salmonella. While the outbreak is still in its early stages, no individuals have died because of their illness. A specific source has not yet been identified in the outbreak, but all who have fallen ill have reported eating raw batter or dough due before developing symptoms – and flour has been identified as the only common ingredient in these batters and doughs.
Be Proactive and Don’t End Up in Food Safety Jail!
Ok, I admit – there really is no food safety jail. But there is jail and, while it is uncommon, you can be sent there for not practicing food safety. Just the other day, I ran across a news report about two individuals in Wales who were sent to jail (albeit a suspended sentence) for “failing to take action to protect food from the risk of contamination; placing unsafe food on the market; failing to comply with a Remedial Action Notice and operating the business without approval after permission to supply seafood was suspended.”
