Staphylococcal food poisoning results from eating food contaminated with toxins produced by certain types of staphylococci, resulting in diarrhea and vomiting.

The staphylococci bacteria grow in food, in which they produce their toxins. Thus, staphylococcal food poisoning does not result from ingesting the bacteria but rather from ingesting the toxins that are already present in the contaminated food. Typical contaminated foods include custard, cream-filled pastry, milk, processed meats, and fish. The risk of an outbreak is high when food handlers with skin infections contaminate foods that are undercooked or left at room temperature.

Staphylococci

Symptoms and Diagnosis

Symptoms usually begin abruptly with severe nausea and vomiting starting about 2 to 8 hours after the contaminated food is eaten. Other symptoms may include abdominal cramping, diarrhea, and sometimes headache and fever. Severe fluid and electrolyte loss may cause weakness and very low blood pressure (shock). Symptoms usually last less than 12 hours, and recovery is usually complete. Occasionally, staphylococcal food poisoning is fatal, especially in the very young, the very old, and people weakened by long-term illness.

The symptoms are usually all a doctor needs to make the diagnosis of gastroenteritis. A more specific diagnosis of staphylococcal food poisoning may be suspected when other people who ate the same food are similarly affected and when the disorder can be traced to a single source of contamination. To confirm the diagnosis, a laboratory analysis must identify staphylococci in the suspected food, but this analysis is not usually performed.

Prevention and Treatment

Careful food preparation can prevent staphylococcal food poisoning. Anyone who has a skin infection should not prepare food for others until the infection heals. Food should be consumed immediately or refrigerated and not kept at room temperature.

Treatment usually consists of only drinking an adequate amount of fluids. A doctor may give a drug, either as an injection or as a suppository, to help control severe nausea and vomiting. Sometimes so much fluid is lost that fluids have to be given intravenously.

Last full review/revision September 2007 by Thomas G. Boyce, MD, MPH