Staphylococcus Aureus

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  • Staphylococcus Aureus
    • Symptoms
      • Symptoms can occur soon after eating contaminated food and include sever vomiting, diarrhoea and abdominal pain
      • The illness is usually mild and generally lasts no longer than 2 days
    • Food Sources
      • Foods most at risk of contamination are those that are made by hand and require no cooking e.g. prepared sandwiches, desserts and cream products
      • Cooked Meats
      • Poultry
      • Unpasteurised Milk
    • Method of Control
      • Keep very high standards of personal hygiene
      • Do not eat, smoke, cough or sneeze in food rooms
      • Keep food handling to a minimum
      • Ensure hot food is stored about 63*C
      • Keep Food Refrigerated
    • The toxins are heat resistant and not destroyed by cooking.

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