Staphylococcal Food Poisoning

Staphylococcal food poisoning is a disease caused by staphylococcal enterotoxin, characterized by abrupt onset, severe vomiting accompanied by prostration and collapse.

Common Symptoms

Fever; fever with abdominal pain; ...; abdominal pain with nausea; vomiting; diarrhea

Causes and Pathogenesis

The causative bacteria are limited to coagulase-positive Staphylococcus aureus, and only some strains produce enterotoxin, including five serotypes A through E, with type A being most common. Clinical symptoms are caused by the enterotoxin, which is heat-resistant. S. aureus colonizing human skin, nasal cavity, nasopharynx, nails, and various skin purulent foci can contaminate starchy foods (leftover rice, porridge, noodles), milk and dairy products, fish, meat, and eggs. Contaminated foods left at room temperature (20 to 22°C) for 5 hours allow massive bacterial proliferation and enterotoxin production.

Treatment

Drug therapy, supportive therapy

Preventive Measures

During food transport, storage, and processing, prevent contact with soil or unclean water, pay attention to food hygiene, cook food thoroughly, and strengthen hygiene management of fish products.

Department to Visit

It is recommended to visit the Emergency department; an appointment can be booked on this platform before the visit.

Warm reminder: The above information is for health science reference only and cannot replace professional medical diagnosis. If you have related symptoms, please seek medical attention at a regular hospital promptly.