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

Toss the towel

Paper towel roll

Damp towels and sponges provide a prime environment for pathogen and other bacteria to grow. Consider using paper towels to clean up kitchen surfaces. When done, throw away the towel. If you use cloth towels, wash them often in the hot cycle of your washing machine.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

ServSafe® Training Events

Self-guided training for managers and supervisors