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

Moisten. Lather. Rinse. Dry.

IAFP - handwashing icon

Proper handwashing is essential to preventing food contamination. The correct steps for handwashing include: - Wet hands with warm water - Using soap and water, vigorously rub hands together for at least 20 seconds - Rinse all soap from hands under warm running water. - Turn off the faucet using a single-use paper towel. - Dry hands with a different single-use towel.

Source: Food and Drug Administration

Resources:

Foodborne Pathogen of the Day

ServSafe® Training Events

Self-guided training for managers and supervisors