Food safety – CCEA
A look at the campylobacter, E. coli, listeria, salmonella and staphylococcus aureus bacteria that cause food poisoning, as well as the conditions that allow bacterial growth.
Staphylococcus aureus
Staphylococcus aureus is a foodborne bacterium that can be transmitted through air droplets or aerosol when coughing or sneezing. Some healthy humans carry this bacterium in the nose, in the back of the throat and on the skin.
Food poisoning bacteria: Staphylococcus aureus
What food sources can it be found in?
- Ready-to-eat foods that are hand-made (eg sandwiches)
- Cooked meats
- Unpasteurised milk and related products
What are the symptoms?
- Vomiting
- Nausea
- Abdominal pain
- Diarrhoea
How can you avoid/control it?
- High standards of personal hygiene (hands are the main carrier of bacteria)
- Wash hands thoroughly before preparing food and after sneezing or coughing
- When preparing food, keep any cuts covered with a blue plaster