Staphylococcus aureus

Description and health risks:

It is important to note that people can be healthy carriers of the disease. They can carry the bacteria without becoming ill. They can transmit the bacteria by cross-contamination through different secretions if they do not follow good hygiene practices.

Staphylococcus aureus can cause food poisoning, with symptoms generally including nausea, dizziness and gastrointestinal problems (mainly vomiting). The illness is relatively mild and usually lasts only a few hours to a day. More serious infections can lead to complications requiring hospitalisation. 

People who have consumed a contaminated product and are experiencing symptoms should seek medical advice and disclose their exposure. Symptoms may vary from person to person and may vary in severity depending on the extent of infection.

Which food products are concerned?

Staphylococcus aureus can contaminate a wide variety of protein foods such as foods of animal origin, meats, eggs, dairy products and sauces. Foods that are prepared and handled without adequate hygiene or left at room temperature for long periods are at risk.