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food microbiology
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Staphylococcus aureus
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Staphylococcus aureus
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coagulase
causing food poisoning produces enterotoxin
S. intermedicus (producing less enterotoxin)
S. hyicus (producing less enterotoxin)
Some of coagulase produce enterotoxin
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Grampositive
Food pathogenic bacteria
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In 2000
Staphylococcus aureus caused one small
the epidemic in the workplace intake
through lihamakaronivuoan. Cooking
reading was found associated with several temperatures
errors.
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2001
Staphylococcus aureus caused three small epidemic.
The two epidemics were combined in restaurant dining.
Tuusula fell ill 6 people and The vehicles
suspected of chicken and rice dishes.
Nokia epidemic were found in meat kebabs High S.
aureus concentration. Epidemics leading up reasons was held
the temperature of mistakes, too long storage time, infected
employees and inadequate hand hygiene.
Pori 3 people epidemic (all
hospitalization) resulted in food poisoning causes
was informed of smoked fish plant for fish
insufficient cooling.
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2004
The restaurant manufactured and transported ceremony
meat stew caused the nine persons of illness (9/10;
90%) caused by staphylococcal enterotoxin
gastroenteritis. The food was manufactured serving day, but
riistakäristysliha used in its manufacture was
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prepared food for already two days earlier.
Riistakäristystä every day and had a warm bath.
After being served, the remaining meat was chilled and
stored in a cold room.
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2005
S. aureus caused by a single, small epidemic in 2005.
Chicken kebabs made the restaurant a total of causing
ten persons falling ill two days
period. Second day was also one of the restaurant
a worker fell ill with gastroenteritis. Two of the patients had to
hospitalization. Oneinfected stool sample
isolated from S. aureus. A sample was obtained
the same batch kanakebabia and salad.
Kebab from found S. aureus.
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2006
S. aureus caused by a single, small epidemic in 2006.
Jyväskylä, two people became ill restaurant intake
hunter kanaruoka dose
through January. Belonging to the dose bean
peppermushroom mixture was found to S. aureus.
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2007
Staphylococcus aureus caused one, medium,
epidemic in 2007.
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In August, Jyväskylä Bank's canteen fell ill 13
people eating at lunch the night before
default of the customer event, reheated
smoked pork (palvipossu). Meat found to S. aureus
at a concentration of 1.2 x 106 cfu / g.
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2008 (2009 is not epidemics, 2010 Statistics do not
published)
S. aureus caused one, medium epidemic in
2008.
Pieksämäkeläisessä service in the home fell ill in August
15 people 19 meals that participated (79%) of a pair
one hour after eating. Patient samples were not investigated,
but ingesting a dinner kanasalaatista found
very high content of S aureus.
to reduce risks.
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Staphylococcus aureus
increases in aerobic and anaerobic conditions
748 ºC
a growth area in the pH of 4 to 9.8
grow abnormally dry aW
= 0.86
> 15% NaCl inhibits the growth of
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Staphylococcus aureus
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In the past, the most common cause of foodborne outbreaks
In Finland
Improved hygiene thanks to it has been reduced
towards
Page 14Enterotoxins
Several different types of
The most important are A, B, C1, C3, D, and E
All enterotoxins symptoms are the same type
One strain can produce a variety of toxins
The most common foodepidemics are isolated from the A or
Dtoxinproducing
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1 microgram / g causes symptoms
5070% of strains produce
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Enterotoxins are not destroyed by heat!
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Occurrence
in humans and warmblooded animals the skin, mucosa and
faeces
approx. 50% of the people is S. aureus nasal
mucous membranes
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Factors that could cause food poisoning
The food is prepared in advance
It is treated with bare hands
Eaten cold
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Salt increases stafylokkien competitive advantage
Cows, mastitis and milk is used
cooking without heatup phase
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