staphylococcus aures

shape?

grape-like bunch shape 

oxygen level?

falculatative anaerobic

water activity and salt tolerant

Aw min=0.83

temperature range

mesophile: 7-48 degree for growth an enterotoxin production

pH tolerance?

5-8

can it grow under the presence of other microbes?

no it is a bad competitor

infection/ intoxication

• intoxication

• 
  

what is the tranmission route for staphyloccus

• there are 2 transmission route

1. skin—-to food

2. cross-contamination.

How does the skin to food transmission occur?

1 staphyloccus is naturally presents on the skin of animal and human

2. if the hygiene of the manual process is not being done properly transmission to the food will occur

How does cross-containmiation occur

1. staphyloccus is a bad competitor, it cannot grow under the presence of other microorganism

2. therefore, it will containminate the heated food product which is free of microbes

3. such as cake

characteristics of type of food it associated with (think about the characteristics of staphyloccus)

1. Salted and long-perserved food product: (aw=0.82, time need to grow and produce toxin)

2. temperature abuse: mesophile

3. protein-rich food: provide nutrients for the growth of staphyloccus

4. heat-treated food: to eliminate the possible competitor from the food

5. food need manual process: skin microbe flora

how does it cause diease

1. it is caused by intoxication, the microbes will produce heat stable toxin

2. the food is often containminated with low intial load

3. overtime the growth wil occur—-when it reaches to 10^5—produce toxin

4. type A and D is related with food poisoning

characteristics of the toxin produced

1. 50-70% of the strain produce toxin

2. only toxin A &D is related with food

3. toxin is heat stable,reheating the food, it will not decrease the amount of toxin

type of toxin it produced

enterotoxin: target the intestine

is the toxin heat stable?

yes, by reheating the food cannot remove the toxin

what is the incubatio time

0.5-6 hours, it is short because caused by pre-formed enterotoxin by microbes

symptom of the dieases

-vomiting, stomach cramps, rechiing and prostration, diarrhoea

duration of the toxin

1-2 days, since by vomiting toxin will be removed

prevention of S.aureus

1.        Elimination by cooking or pasteurization

• remove the vegetative cell to prevent growth and toxin production

2.        Hygiene of human hand, since most of it is transfer through manual process and around 50% of people are carrier

3.        Stored under Tmin