Staphylococcus aureus is a common bacterium found on the skin and in the nose of humans. While typically harmless, it can sometimes cause infections. It is a spherical, Gram-positive bacterium that is usually harmless but can become an opportunistic pathogen causing skin infections, respiratory infections, food poisoning, and more. Food poisoning occurs when preformed toxins contaminate food. Symptoms include nausea, vomiting, abdominal cramping and sometimes diarrhea. Prevention involves proper food handling like cooking to safe temperatures and refrigerating foods promptly.

1. Staphylococcus
aureus
Presented by,
Faiyaz Ahamed M B,
221712601001,
Mtech Food Biotechnology,
School of Lifesciences.

2. Introduction
• Staphylococcus aureus is a Gram-positive spherically shaped bacterium, a member of the
Bacillota.
• It is a usual member of the microbiota of the body, frequently found in the upper respiratory
tract and on the skin.
• It is often positive for catalase and nitrate reduction and is a facultative anaerobe that can grow
without the need for oxygen.
• S.aureus usually acts as a commensal of the human microbiota, it can also become an
opportunistic pathogen, being a common cause of skin infections including abscesses,
respiratory infections such as sinusitis, and food poisoning
• Each year, around 500,000 hospital patients in the United States contract a staphylococcal
infection, chiefly by S. aureus.Up to 50,000 deaths each year in the U.S. are linked to S. aureus
infections.

3. Scientific Classification
• Domain: Bacteria
• Phylum: Bacillota
• Class: Bacilli
• Order: Bacillales
• Family: Staphylococcaceae
• Genus: Staphylococcus
• Species: S. aureus
• Gram positive
• Sperical shaped

4. Appearance in basic culture

5. How it affects?
• Staphylococcal food-borne disease (SFD) is one of the most common food-borne diseases
worldwide resulting from the contamination of food by preformed S. aureus enterotoxins.
• Although several Staphylococcal enterotoxins (SEs) have been identified, SEA, a highly heat-
stable SE, is the most common cause of SFD worldwide.
• Several studies have documented prevalence of S. aureus in many food products including raw
retail meat indicating that consumers are at potential risk of S. aureus colonization and subsequent
infection.
• S. aureus does not form spores but can cause contamination of food products during food
preparation and processing. S. aureus can grow in a wide range of temperatures (7° to 48.5° C;
optimum 30 to 37°C), pH (4.2 to 9.3; optimum 7 to 7.5), and sodium chloride concentration up to
15% NaCl.
• S. aureus is a dessication tolerant organism with the ability to survive in potentially dry and
stressful environments

6. 2
3
4
5
6
1 Hyper salivation, Nausea, vomiting
Abdominal cramping
May or may not cause diarrhea
Dehydration
Hypotension
Severe in immune compromized , elders and infants
consequences
consequences

7. • Staph food poisoning is characterized by a sudden start of nausea, vomiting, and
stomach cramps. Most people also have diarrhea.
• Symptoms usually develop within 30 minutes to 8 hours after eating or drinking an item
containing Staph toxin, and last no longer than 1 day. Severe illness is rare.
• The illness cannot be passed from one person to another.
• You can suspect Staph food poisoning based on the type of symptoms and their fast
resolution. Although laboratory tests can detect toxin-producing Staph in stool, vomit,
and foods, these tests are usually not ordered except during an outbreak.
• If you think you might have Staph food poisoning and are experiencing severe
symptoms, contact your health care provider.
Methods to detect

8. Prevention
• Use a food thermometer and cook foods to their safe minimum internal temperature.
• Keep hot foods hot (140°F or hotter) and cold foods cold (40°F or colder).
• Store cooked food in wide, shallow containers and refrigerate within 2 hours (or 1 hour
if it’s hotter than 90° F outside).
• Wash your hands for at least 20 seconds with soap and water before, during, and after
preparing food, and before eating.
• Do not prepare food if you are ill with diarrhea or vomiting.
• Wear gloves while preparing food if you have wounds or infections on your hands or
wrists.

9. THANK YOU