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Staphylococcal

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Staphylococcal
Staphylococcal food poisoning is the intoxication from the indigestion of contaminated food. Staphylococcal is the name of the condition caused by the enterotoxins that some strains of Staphylococcus Aureus produce (BBB Staphylococcus Aureus, 2012). Foods related with staphylococcus food poisoning include poultry and eggs; meat and meat products; salads such as tuna, chicken, or egg; baked goods such as cream-filled pies; milk and dairy products. Mishandled food during preparation and kept in a considerably high temperature known as the temperature danger zone 41 degrees to 141 degrees are involved in staphylococcal food poisoning. Also staphylococcal can be spread by hand contact, coughing, and sneezing. Food handlers are the number one cause of food poisoning outbreaks unclean food surfaces can also cause staphylococcus aureus.
According to the United States Food and Drug Administration 1,364 children became ill who ate lunch that was served to 16 elementary schools in Texas. The food was prepared in an outside kitchen and delivered to the schools. The epidemiological studies revealed that the children who became ill ate chicken salad. The chicken was prepared by the kitchen; after boiling the chicken it was cooled at room temperature using fans. After preparation of the chicken salad it was kept refrigerated overnight between 42 degrees and 45 degrees, placed in thermal containers and delivered to the schools and was kept at room temperature until served. Contamination occurred during the cooling process, the chicken was not cooled quickly and the growth of staphylococcus occurred during the time the chicken salad was held in room temperature at the school before serving. Prevention of this incident would have required screening the people who handled the chicken for carriers of staphylococcus, following proper cooling procedures for the

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