Abstract:
Safe, Nutritious food are essential to human health and well-being. However, food-borne diseases pose a significant problem world-wide. Staphylococcus food poisoning is a gastro internal illness caused by eating food contaminated with toxin produced by, (Staphylococcus aureus) bacterium is one of the most common types of food poisoning. Staphylococcus aureus is a spherical bacterium (coccus) which on microscopic appears in pairs short chain or brunched. They are mesophiles with a growth temp range of 7°C to 48°C and have ability to grow at low aw (0.86%), pH (4.8). Staphs are naturally present in nose, throat, skin and hair of healthy humans, animals and birds. The contamination generally occurred because of improper handling by infected persons. Sensitive immunological test via, Elisa has been developed for the purpose of identification. The primary symptoms are salivation, Nausea, Vomiting, abdominal cramps and diarrhea. Secondary symptoms are sweating, chills, headache and dehydration. The best way to avoid food poisoning by staph is to prevent food from being held at unsafe temperature between 40°F and 140°F for more than two hours. Bacteria can multiply rapidly if left at room temperature or in the danger zone (between 40°F and 140°F). Never leave perishable food out for more than 2 hours or 1 hour if it's hotter than 90°F outside.
Page(s):
73-73
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Life Sciences (ICLS-23) 11-12 May 22-23, Volume: 0, Issue: 0, Year: 2023
Keywords:
Food
,
diarrhea
,
Staphylococcus
,
Vomiting
,
Gastro internal illness