STAPHYLOCOCCOSIS

STAPHYLOCOCCOSIS


Staphylococcus aureus causes a variety of diseases. In people it is the cause of skin infections, eye infections, toxic-shock syndrome, and food poisoning. In fact, it is responsible for one of the most common forms of food poisoning in people. In animals it has been associated with skin infections and abscesses in a variety of species; tonsillitis in dogs; septicemia in poultry; and mastitis in cattle, ewes, nanny goats, and sows. We will focus on human staphylococcal food poisoning and the role animals play in its development.



MORBIDITY: ++




MORTALITY: +




ETIOLOGY: BACTERIAL


S. aureus is a gram-positive bacterium that is found on the skin, in the nose, and in the throat in about one third of the human population, as well as in a wide variety of mammals and birds. It can also be found on surfaces, such as food preparation and serving areas, cooking utensils, and milking machines. Sewage and water can also be contaminated. S. aureus can live in high salt and sugar concentrations where other bacteria would not survive. It grows best between 68° and 99° F.


Some strains of S. aureus produce toxins that are ultimately responsible for clinical signs associated with food poisoning. If the food is contaminated with one of the toxin-producing strains of S. aureus, the organism multiplies, and eventually starts producing one of seven toxins. These toxins are extremely heat-resistant and cannot be inactivated by boiling or pasteurization, even though the bacteria that produced the toxins will be killed.


S. aureus is commonly found in cuts, pimples, and abscesses in both people and animals.



HOSTS


S. aureus is found in and on people and many other mammals and birds. Most people who carry S. aureus appear healthy.



TRANSMISSION


Humans are the primary source of S. aureus in food poisoning that arises from contamination by S. aureus toxins. The most common mode of transmission occurs when food is prepared by someone with a skin infection or when food is stored at room temperature. The most susceptible foods are those prepared by hand, which require a lot of handling such as chopping or mixing, and that are not cooked. Bacteria can live and produce toxins in these foods. Common foods in this category are puddings, cream-filled pastries, custards, salads (especially if they contain mayonnaise), sandwich fillings, egg products, milk, dairy products, cream pies, cold meats, and baked goods. There is an increase in the incidence of staphylococcal food poisoning during warm months, because food is often served outdoors and not kept at the proper temperature.


Transmission can also occur when unpasteurized milk or cheeses made from unpasteurized milk are ingested. Even if the milk is pasteurized, S. aureus toxins present in the milk before it was pasteurized will survive the pasteurization process. Cooking/pasteurization make foods safer by reducing the numbers of living bacteria that can produce toxins. Once produced, the toxins can withstand temperatures higher than the bacteria that produced them. Ham is one of the most common sources of infection because the S. aureus survives the salty curing process. Sneezing on food can also cause S. aureus contamination.

Related posts:

  1. ABOUT THE DISEASES
  2. CAMPYLOBACTERIOSIS (VIBRIOSIS)
  3. MYCOBACTERIUM INFECTIONS (TUBERCULOSIS)
  4. PSITTACOSIS

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Oct 1, 2016 | Posted by in EXOTIC, WILD, ZOO | Comments Off on STAPHYLOCOCCOSIS

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