Staphylococcus food poisoning: recommendations for its prevention and control

Abstract

Mr. Dewberry, a Fellow of the Society of Health and of the Institute of Public Health and Hygiene, served with The historic Mediterranean Fever Commission in Malta in 1904-05 and may be the last survivor of that celebrated group. In this article he puts forward several recommendations for the prevention and control of staphylococcus food poisoning. Staphylococcus bacterium is commonly found in nature and the organisms are widespread among healthy persons, being present on the skin, in the throat and in the nasal passages. In the majority of the outbreaks occurring in England and Wales due to the enterotoxin, the incriminated vehicle has been a protein foodstuff (meat), which has been cooked the day previous to its being consumed. There appears to be only one effective way of controlling this type of food poisoning and that is to prevent pathogenic staphylococci from producing the enterotoxin in cooked protein foods. In this regard, guidance in treating stored food, including the maximum temperatures at which to keep cold or hot cooked protein foods is provided. In essence, since enterotoxin is odourless, colourless and tasteless, one cannot depend on the appearance, taste or smell of cooked protein food.