Staphylococcus food poisoning

Introduction to staphylococcal food poisoning Staphylococcal food poisoning is a disease caused by staphylococcal enterotoxin, characterized by rapid onset of illness, severe vomiting with loss and collapse. basic knowledge The proportion of sickness: 0.2% - 0.5% Susceptible people: no specific population Mode of infection: non-infectious Complications: nausea and vomiting diarrhea

Staphylococcal food poisoning etiology

The bacteria causing the disease are limited to plasma coagulase-positive Staphylococcus aureus, and only some of them can produce enterotoxin, including 5 serotypes such as A to E, which are more common in type A enterotoxin, and the clinical symptoms are from the intestine. Due to toxins, the toxins are resistant to high temperatures.

Parasitic human skin, nasal cavity, nasopharynx, nails and various skin purulent plaques can contaminate starch (leftovers, porridge, rice noodles, etc.), milk and dairy products, fish, meat, eggs, etc. The contaminated food is kept at room temperature of 20 to 22 ° C for 5 hours, and the bacteria are multiplied to produce enterotoxin.

Staphylococcal food poisoning prevention

During the transportation, storage and processing of food, prevent contact with soil or unclean water, pay attention to food hygiene, food needs to be fully cooked, and fish products must be strengthened.

Staphylococcal food poisoning complications Complications, nausea and vomiting, diarrhea

In severe cases, due to severe vomiting and diarrhea, severe dehydration can occur and peripheral circulatory failure occurs. Children are more sensitive to intestinal toxicity than adults, with a higher incidence and a serious condition.

Staphylococcal food poisoning symptoms Common symptoms Diarrhea abdominal pain with nausea, vomiting fever accompanied by abdominal pain, ... fever

The incubation period is short, usually 2 to 5 hours, and rarely exceeds 6 hours. Sudden onset, nausea, vomiting, upper abdominal pain and diarrhea, the most significant vomiting. The vomit can be bile, or contain blood and mucus. Severe vomiting and diarrhea causes collapse, tendon and severe water loss. Most of the body temperature is normal or slightly higher. It usually recovers quickly within a few hours to 1-2 days.

Staphylococcal food poisoning check

The same bacteriophage-type staphylococci are isolated from residual food and patient feces, vomit, and help to confirm the diagnosis.

Diagnosis and identification of staphylococcal food poisoning

According to eating coagulated food, collective morbidity, severe symptoms and shortness, etc., a preliminary diagnosis can be made; Staphylococcus aureus (100 million per gram of food) is detected in the food, and the diagnosis can be established.

I want to identify with bacterial dysentery, amoebic dysentery, cholera, curvular enteritis, viral gastroenteritis and non-bacterial food poisoning.

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