Mass food poisoning at Jessup seafood plant was caused by Staph toxins or Staphylococcus aureus , said health officials as per several media reports. The outbreak affecting 46 workers of the plant was caused after they ate 'outside food' that someone brought in the premises of NAFCO Wholesale Seafood Distributors in Jessup.
The bacteria was identified after Maryland Department of Health investigators tested food remnants and clinical specimens from those affected by the food poisoning.
Staph food poisoning is caused by toxins made by Staphylococcus aureus (Staph) bacteria, which is commonly carried by 1 in 4 people or animals, primarily on their skin or in nose. While healthy people do not get sick with Staph, the bacteria have the ability to make toxins which can cause food poisoning.
Symptoms of Staph food poisoningThe infection isn't known for causing serious illness, and the symptoms are usually mild. But it can rarely turn fatal for vulnerable populations like babies and children under 5, older adults over 65, pregnant women and people with a weakened immune system.
According to CDC, nausea, vomiting, stomach cramps, and diarrhea are some of the common symptoms of Staph bacteria and the symptoms usually start suddenly within 30 minutes to 8 hours after eating infected food. The infection resolves in 24 hours or less.
How to prevent getting infected
Staph is usually found in uncooked food or food which is not stored at proper temperature. As per health officials, while cooking can kill Staph, it doesn’t destroy toxins within the food. The infection doesn't transmit from person to person but only via food.
The Centers for Disease Control and Prevention advises refrigerating perishable food after two hours, or after one hour in case the temperature outside is 90 degrees Fahrenheit or hotter. Meals are advised to be kept at a temperature below or above the 40 F to 140 F.
Staph can contaminate food if people who carry it touch food without washing their hands properly. Staph can multiply in contaminated food and make a toxin that causes food poisoning, says CDC.
In case one gets infected, and reports symptoms like vomiting or diarrhea, it's important to drink plenty of fluids to prevent dehydration. People with severe illness may require intravenous (IV) fluids.
(Pictures courtesy: iStock)
The bacteria was identified after Maryland Department of Health investigators tested food remnants and clinical specimens from those affected by the food poisoning.
Staph food poisoning is caused by toxins made by Staphylococcus aureus (Staph) bacteria, which is commonly carried by 1 in 4 people or animals, primarily on their skin or in nose. While healthy people do not get sick with Staph, the bacteria have the ability to make toxins which can cause food poisoning.
Symptoms of Staph food poisoningThe infection isn't known for causing serious illness, and the symptoms are usually mild. But it can rarely turn fatal for vulnerable populations like babies and children under 5, older adults over 65, pregnant women and people with a weakened immune system.
According to CDC, nausea, vomiting, stomach cramps, and diarrhea are some of the common symptoms of Staph bacteria and the symptoms usually start suddenly within 30 minutes to 8 hours after eating infected food. The infection resolves in 24 hours or less.
How to prevent getting infected
Staph is usually found in uncooked food or food which is not stored at proper temperature. As per health officials, while cooking can kill Staph, it doesn’t destroy toxins within the food. The infection doesn't transmit from person to person but only via food.
The Centers for Disease Control and Prevention advises refrigerating perishable food after two hours, or after one hour in case the temperature outside is 90 degrees Fahrenheit or hotter. Meals are advised to be kept at a temperature below or above the 40 F to 140 F.
Staph can contaminate food if people who carry it touch food without washing their hands properly. Staph can multiply in contaminated food and make a toxin that causes food poisoning, says CDC.
In case one gets infected, and reports symptoms like vomiting or diarrhea, it's important to drink plenty of fluids to prevent dehydration. People with severe illness may require intravenous (IV) fluids.
(Pictures courtesy: iStock)
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