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Staphylococcal Food Poisoning By : Komalah Ramakrishnan Malene Avalee Martina Farirah Nino Rusty Roslee Bachelor of Biomedical Sciences Clinical Microbiology Management And Science University

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WHAT IS STAPHYLOCOCCAL FOOD POISONING?? Food-borne intoxication Often abrupt and severe in onset Occurs usually 2-8 hours after eating Severe nausea Caused by staphylococcal enterotoxins, protein exotoxins released during growth of Staphylococcus aureus

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Staphylococcus Aureus Macroscopic - opaque, smooth, circular - white cream Microscopic - Gram stain - Gram-positive cocci in clusters

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Origins of S. aureus Primary reservoirs are humans and animals Carried by up to 50% of humans ( in nostrils, on skin or hair)

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Causes

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Properties of Staphylococcal Enterotoxins Resistant to heat treatment Stable over a wide pH range Resistant to gastrointestinal and other proteases

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Properties of Foods Typically Implicated High protein content Require considerable handling during preparation Left at room temperature without subsequent cooking and prior adequate heating

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Common Foods Implicated Meat Poultry Tuna salad Cream pastries

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Severity of illness depends on.. Amount of contaminated food eaten Amount of toxin in food ingested General health of the victim Age of victim

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Mechanism of Staphylococcal Enterotoxins - vomit 1. Enterotoxins directly affect intestinal epithelium 2. Stimulation of vagus nerve 3. Transmits signal to the vomitting center in the brain

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Mechanism of Staphylococcal Enterotoxins Immune response Staphylococcal penetrate the gut lining Activate local and systemic immune response Release inflammatory mediators Vomit

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Mechanism of Staphylococcal Enterotoxins - Diarhea Staphylocaccal Enterotoxins disturb the activity in the large intestine Water cant be reabsorption in large intestine Diarrhea

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Complication IV Hydration

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History Chief Concern

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HPI Symptoms develop 1-6 hrs, sometimes within 30 min Food causing illness not smell bad/spoiled but can produce Enterotoxin Suggest foodborne outbreak Other symptoms Prolonged diarrhea Bloody diarrhea Neurologic symptoms

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Physical Assess for dehydration or Hypovolemia Thirst Weight loss Dry mucous membrane Sunken eyes Decreased skin turgor Hypotension Tachycardia

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Diagnosis Clinical evaluation Laboratory evaluation

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Clinical evaluation Based on the clinical history of patient after eating potentially contaminated food such us: 1.Severe nausea and Vomiting 2.Diarrhea 3.Abdominal cramps and pain 4.Bloody stool 5.Loss of appetite

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Laboratory evaluation Based on the laboratory test: 1.Gram stain -Gram positive cocci 2. Stool testing in Staphylococcus aureus Gastroenteritis.

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PROGNOSIS Symptoms may start up to 6 hours and may last up to 3 days. It may severe in small percentage of patient with low immunity system.

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Lyrics Buddy u're a young man,dumb man, careless And u're gonna make someone quite sick someday u got spores on ur plate tey'll incubate there's trouble if u cross-contaminate microbes tey might be kill u x2 toilins with the fast food, bad mood,careless i dnt matter if those burgers stay pink inside serving up a storm wit coliform 0157's deadly if it dont get warm microbes tey might kill u x2 sing it microbes tey might kill u x2 we always the targets we evoke lots of fear bombarded wit chlorine, ph gamma rays to mk us disappear but we naturally occuring. nature pulls our reins and when there's trouble we mutate into really virulent strains we are the microbes, my friend n we keep dividing till the end we r the microbes x2 no time for chlorine cause we are the microbes in food

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Reference Maria Angeles Argudin, Maria Carmen Mendoza, Maria Rosario Rodicio. Food poisoning and staphylococcus aureus Enterotoxins in Department of Functional Biology (Section of Microbiology) and University Institute of Biotechnology of Asturias (IUBA), University of Oviedo, Oviedo, Spain Toxins (Basel). 2010 July; 2(7): 17511773. https://www.inkling.com/read/schaechters-mechanisms-microbial-disease- 5th/chapter-11/the-pathogen-staphylococci https://www.inkling.com/read/schaechters-mechanisms-microbial-disease- 5th/chapter-11/the-pathogen-staphylococci

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