Staphylococcal food poisoning is a gastrointestinal illness. It is caused by eating foods contaminated with toxins produced by Staphylococcus aureus. Food workers who carry Staphylococcus and then handle food without washing their hands contaminate foods by direct contact.   The bacterium can also be found in unpasteurinzed milk and cheese products. Staphylococcus is salt tolerant and can grow in salty foods like ham. As the bacterium multiplies in food, it produces toxins that can cause food poisoning.   Staphylococcal toxins are resistant to heat and cannot be destroyed by cooking. Foods at highest risk of producing toxins from Staphylococcus aureus are those that are made by hand and require no cooking. Some examples of foods that have caused staphylococcal food poisoning are sliced meat, puddings, pastries and sandwiches.  The foods may not smell bad or look spoiled in order to produce the toxins.

Staphylococcal toxins are fast acting, sometimes causing illness in as little as 30 minutes after eating contaminated foods. but symptoms usually develop within one to six hours.   Patients typically experience several of the following: nausea, retching, vomiting, stomach cramps, and diarrhea. The illness cannot be passed to other people and it typically lasts for one day, but sometimes it can last up to three days.   In a small minority of patients the illness may be more severe.

Toxin-producing Staphylococcus aureus can be identified in stool or vomit using specialized techniques.  The toxins can be detected in food items. Diagnosis of staphylococcal food poisoning in an individual is generally based only on the signs and symptoms of the patient. Testing for the toxin-producing bacteria or the toxin is not usually done in individual patients. Testing is usually reserved for outbreaks involving several persons. If you think you may have food poisoning, contact your physician.