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Staphylococcus aereus

Staphylococcus
 

  • Causa de la enfermedad: Toxina producida por ciertas cepas de Staphylococcus aureus

  • Período de incubación: Entre 1 y 6 horas

  • Síntomas: Vómitos severos, diarrea, calambres abdominales

  • Posibles contaminantes: Cuajada o productos de repostería rellenos de crema, jamón, aves, huevos, ensalada de patatas, salsas de crema, relleno de sandwiches

  • Pasos para la prevención: Refrigerar los alimentos, adoptar hábitos higiénicos


  • Article History
    • Revision Date: 10/18/2004

Food Safety Tip of the Day

Store it, don't ignore it.

Store it graphic - wiping refrigerator

There are many important steps to take to ensure your food or product is properly stored. All potentially hazardous, ready-to-eat food stored in refrigeration should be discarded if not used within seven days of preparation. All potentially hazardous, ready-to-eat food should be labeled with the date it should be sold, consumed or discarded. Discard any food that has passed its use-by date. Produce should not be washed prior to storage.

Source: National Restaurant Association Educational Foundation

Resources:

Foodborne Pathogen of the Day

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