Staphylococcal food poisoning(ブドウ球菌食中毒)

Causative organism

  • Staphylococcus aureus



  • Latency period
    1 to 6 hours
  • Symptoms
    Nausea, violent vomiting, diarrhea, abdominal pain
  • Remarks
    It recovers after a few hours, it does not lead to death



Source of pollution

  • It develops by the toxin “enterotoxin” that is produced when staphylococci grow
  • There are bacteria in the nose and throat mucosa of people
  • Presence in purulent nest of human fingers




  • Staphylococcus aureus is susceptible to heat
  • Enterotoxin is heat resistant (heating at 218 degrees for 30 minutes is necessary)




  • Thorough washing of fingers
  • Do not touch food with bare hands
  • Wear a hat or mask
  • Do not cook when your fingers are scratched
  • Do not make rice balls with bare hands




  • Caused by toxin “enterotoxin” made when S. aureus grows
  • It is important not to turn on S. aureus
  • Staphylococcus aureus itself is vulnerable to heat
  • Enterotoxin is heat resistant
  • Often contaminated through human hands