3/13/2016 Characteristics of the Organism Characteristics of the Organism Historical Aspects General Properties 1914,first link between 5.aureus and Golden yellow colonies foodborne illness Excretes a variety of compounds -Researchers found that drinking -Includes enterotoxins contaminated milk caused vomiting Toxins cause two human diseases and diarrhea toxic shock syndrome 1930-Dack and coworkers consumed fluids with 5.aureus that was isolated -staphylococcal food poisoning from cake and became ill with vomiting. abdominal pain and diarrhea Characteristics of the Organism Characteristics of the Organism Main agent of staphylococcal food Outbreaks are caused by foods in which poisoning the organism was killed but the toxin Caused by ingesting staphylococcal remained toxins that were previously produced in Staphylococcal toxin is not destroyed the food by heating or canning Intoxication-does not require that the bacteria infect the victim3/13/2016 3 Characteristics of the Organism Historical Aspects • 1914 fi t li k b t 1914, first link between S . aureus and foodborne illness - Researchers found that drinking contaminated milk caused vomiting and diarrhea • 1930 – Dack and coworkers consumed fluids with S. aureus that was isolated from cake and became ill with vomiting, abdominal pain and diarrhea Characteristics of the Organism General Properties • Golden yellow colonies • Excretes a variety of compounds - Includes enterotoxins • Toxins cause two human diseases - toxic shock syndrome - staphylococcal food poisoning Characteristics of the Organism • Main agent of staphylococcal food poi i son ng • Caused by ingesting staphylococcal toxins that were previously produced in the food • Intoxication – does not require that the bacteria infect the victim Characteristics of the Organism • Outbreaks are caused by foods in which th i kill d b t th t i the organism was killed but the toxin remained • Staphylococcal toxin is not destroyed by heating or canning