staphylococcus
Differences
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| staphylococcus [2025/12/18 22:42] – [S. aureus:] gary1 | staphylococcus [2025/12/18 22:43] (current) – [S. aureus:] gary1 | ||
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| *enterotoxin (heat stable; in food poisoning); | *enterotoxin (heat stable; in food poisoning); | ||
| * toxin levels that cause illness usually require S. aureus populations above about 10< | * toxin levels that cause illness usually require S. aureus populations above about 10< | ||
| - | * this toxin general causes a sudden onset of vomiting within hours of consuming the food and this vomiting generally lasts 4-5 hours - diarrhoea is not a feature. | + | * this toxin general causes a sudden onset of vomiting within |
| * at typical fridge temperatures (≤ 4 °C), S. aureus growth is effectively halted or becomes extremely slow, and enterotoxin production does not occur at these temperatures, | * at typical fridge temperatures (≤ 4 °C), S. aureus growth is effectively halted or becomes extremely slow, and enterotoxin production does not occur at these temperatures, | ||
| *risk of enterotoxin food poisoning increases sharply if slices sit at room temperature (or warmer, e.g. buffet, car, esky at ambient) for several hours, especially if there is hand contact from a colonised handler, then are returned to the fridge; that abuse period is when toxin is formed and, once formed, the toxin is not destroyed by reheating or by refrigeration. | *risk of enterotoxin food poisoning increases sharply if slices sit at room temperature (or warmer, e.g. buffet, car, esky at ambient) for several hours, especially if there is hand contact from a colonised handler, then are returned to the fridge; that abuse period is when toxin is formed and, once formed, the toxin is not destroyed by reheating or by refrigeration. | ||
staphylococcus.txt · Last modified: 2025/12/18 22:43 by gary1