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Diseases » Staphylococcal infection » Risk Factors

Risk Factors for Staphylococcal infection

List of Risk Factors for Staphylococcal infection

The list of risk factors mentioned for Staphylococcal infection in various sources includes:

Risk factors discussion:

Foods Incriminated: Foods that are frequently incriminated in staphylococcal food poisoning include meat and meat products; poultry and egg products; salads such as egg, tuna, chicken, potato, and macaroni; bakery products such as cream-filled pastries, cream pies, and chocolate eclairs; sandwich fillings; and milk and dairy products. Foods that require considerable handling during preparation and that are kept at slightly elevated temperatures after preparation are frequently involved in staphylococcal food poisoning.

Staphylococci exist in air, dust, sewage, water, milk, and food or on food equipment, environmental surfaces, humans, and animals. Humans and animals are the primary reservoirs. Staphylococci are present in the nasal passages and throats and on the hair and skin of 50 percent or more of healthy individuals. This incidence is even higher for those who associate with or who come in contact with sick individuals and hospital environments. Although food handlers are usually the main source of food contamination in food poisoning outbreaks, equipment and environmental surfaces can also be sources of contamination with S. aureus. Human intoxication is caused by ingesting enterotoxins produced in food by some strains of S. aureus, usually because the food has not been kept hot enough (60°C, 140°F, or above) or cold enough (7.2°C, 45°F, or below). (Source: FDA Bad Bug Book)

Risks factors for Staphylococcal infection: medical news summaries:

The following medical news items are relevant to risk factors for Staphylococcal infection:

About risk factors:

Risk factors for Staphylococcal infection are factors that do not seem to be a direct cause of the disease, but seem to be associated in some way. Having a risk factor for Staphylococcal infection makes the chances of getting a condition higher but does not always lead to Staphylococcal infection. Also, the absence of any risk factors or having a protective factor does not necessarily guard you against getting Staphylococcal infection. For general information and a list of risk factors, see the risk center.


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