STAPHYLOCOCCUS AUREUS AND STAPHYLOCOCCAL FOOD INTOXICATIONS. A REVIEW

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Abstract
Staphylococcal intoxications involving foods, other than dairy products, have been associated predominantly with meats and bakery items. Outbreaks involving Genoa sausage, corned beef, barbecued chicken, baked ham, fish, pastries, pie fillings, and other foods are reviewed. Because meats have caused food-poisoning outbreaks, commercial samples have been tested for incidence of staphylococcal contamination. Several surveys have revealed that approximately 40% of the samples tested contained coagulase-positive staphylococci. These and other surveys, including studies of some frozen foods, are discussed. Finally, results of research concerning the behavior of staphylococci in several foods are discussed. Investigations on raw, cooked, canned, cured, and smoked meats, and meat pies have been reported in the literature. Studies on pastry and pie fillings have also been conducted and are summarized in this review.

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