Staphylococcus aureus food poisoning

Staphylococcus aureus food poisoning occurs after eating food containing toxins produced by the organism. The foods may be cooked (e.g. meats) or prepared (e.g. cream products). Staphylococci often live on the skin of hands and the nose, and some strains are able to grow and produce toxins in foods contaminated by handling if storage is inadequate. The onset of symptoms, characterised by severe vomiting with diarrhoea and abdominal pain, occurs rapidly after the contaminated food is eaten, but illness is short-lived.