Staphylococcal food poisoning occurs as a result of eating food contaminated with toxins, that is, Staphylococcus aureus (Staphylococcus aureus golden) pathogenic bacteria. When they get into food, they multiply actively and produce enterotoxin. The most suitable environment for the development of staphylococci is dairy products, pastries with cream, meat products, pastas, salads, etc. Staphylococcus can multiply in food without changing its organoleptic properties, that is, it is impossible to determine the suitability of food by its smell and taste. The rate of toxin production depends on the condition of food storage and the composition of the food.
The sources of food contamination with pathogenic staphylococcus are humans and animals. One of the dangerous sources of product contamination is patients with staphylococcal lesions of the skin (purulent cuts, burns, abscesses, etc.), especially if the patients are employees of the food industry, public catering and trade facilities.
The ways of transmission of this disease are air droplets, because patients with staphylococcal diseases of the upper respiratory tract (sore throat, rhinitis, pharyngitis) actively spread them into the environment when breathing, coughing, sneezing. produces. Thus, when the seeds of products are in direct contact with the affected organs, they travel through equipment and dishes contaminated with staphylococcus.
The incubation period of staphylococcal poisoning is 2-8 hours.
Symptoms of staphylococcal food poisoning appear rapidly, nausea and vomiting, headache, weakness, abdominal pain, diarrhea, loss of consciousness and other severe symptoms appear.
Warning measures:
- observe the rules of personal hygiene, thoroughly wash your hands before and after working with products;
- observe the shelf life and temperature regime of food;
- do not buy food from individuals in unauthorized trading places, because such products often lack quality and safety documents;
- do not buy products with damaged packaging;
- patients with staphylococcal lesions of the skin (purulent cuts, burns, abscesses, etc.) should not be sent to work until full recovery.
- employ employees who have undergone medical examination and are authorized to work.
Carefully prepared food prevents staphylococcal food poisoning. Cooked food should be consumed immediately or stored in the refrigerator, not left at room temperature.

Source : https://www.gov.kz/memleket/entities/pavlodar-zhelezinka/press/news/details/973643?lang=kk