Staph aureus food poisoning is an illness that results from eating food contaminated with a toxin produced by the Staphylococcus aureus bacteria.

Staphylococcus aureus food poisoning is often caused when a food handler contaminates food products that are served or stored at room- or refrigerator temperature. Common examples of such foods are desserts (especially custards and cream filled- or topped desserts), salads (especially those containing mayonnaise), or baked goods.

The bacteria multiplies rapidly in the food, and a large colony of bacteria may be present without evidence of food spoilage. Risk factors include:

• Ingestion of food prepared by a person with a skin infection (these infections commonly contain Staphylococcus aureus )
• Ingestion of food kept at room temperature
• Ingestion of improperly prepared food
• Symptoms occurring in persons eating the same food.

Symptoms usually appear within 4 to 6 hours. The disease is common in the U.S.

• Nausea
• Vomiting for up to 24 hours
• Diarrhea
• Loss of appetite
• Severe abdominal cramps
• Abdominal distention
• Mild fever

A stool culture (if performed) is positive for Staph aureus.