Bacteria: Staphylococcus aureus

Staphylococcus aureus is a pathogen known for over 130 years in a clinical setting and has increased in importance with antibiotic-resistant strains such as methicillin-resistant S. aureus and infections of immunocompromised persons in hospitals. Several decades ago it was considered one of the big three foodborne disease pathogens (along with Salmonella and Clostridium perfringens ). However, it has diminished in importance in recent years because it has less serious disease symptoms compared with the pathogens that emerged between 1970s and 1990s, for example, E. coli O157:H7, Campylobacter , and Listeria monocytogenes. Also, because it is not a great competitor among other bacteria, it tends to be mostly a concern in temperature-abused ready-to-eat foods like ham, puddings, pastries, and egg sandwiches. The promotion of hazard analysis and critical control points today lessens the opportunities for growth to numbers sufficient to produce the heat-resistant enterotoxins. However, mild cases may not be reported to health authorities and its impact minimized. Because S. aureus is a frequent commensal of all humans, food preparers have to take precautions to reduce the risk of contamination of the food they are working with including washing of hands and appropriate use of gloves. Prepared foods need to be kept out of the danger zone as much as possible.