staph aureus food poisoning…

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staph aureus food poisoning, illness that results from eating food contaminated by a toxin produced by the staphlococcus aureus bacteria, , staphlococcus aureus food poisoning, caused, a food handler contaminates food products desserts, salads, baked goods, custards, mayonnaise, cream-filled, topped desserts, served, stored at room, refrigerator temperature, bacteria multiplies rapidly, in the food, a large colony of bacteria present, evidence of food spoilage, risk factors include ingestion of food prepared by a person, a skin infection, ingestion of food kept at room temperature, ingestion of improperly prepared food, symptoms occurring in persons eating the same food, appear, 4 to 6 hours, disease is common, nausea, vomiting, up to 24 hours, diarrhea, loss of appetite, severe abdominal cramps, abdominal distention, mild fever, a stool culture, positive, staph aureus, objective of treatment, replace fluids, electrolytes, salt, minerals, lost by vomiting, diarrhea, antidiarrheal medications, generally not needed, self-care measures to avoid dehydration include drinking water, electrolyte solutions to replace fluids lost by vomiting, a variety of pleasant-tasting electrolyte solutions, available over-the-counter, diarrhea who, unable to take fluids by mouth, nausea, vomiting, need intravenous fluids, small children, people taking diuretics need to be cautious, vomiting, diarrhea, stop taking the diuretic, acute episode, directed by the health care provider, outcome is expected to be excellent, recovery, occurs in 24 to 48 hours, dehydration, call health care provider, not resolve in 48 hours, severe dehydration develops, blood in stools is noted, new symptoms develop, wash the hands thoroughly, after all food preparation, food preparation implements, thoroughly washed, used on other foods, refrigerate meats, leftovers promptly, food, become contaminated by juices from poultry.