Organism Staphylococcus aureus

MOT Ingestion of contaminated food: mayonnaise, processed food and potato salad

Toxin Enterotoxin A (heat stable)

Lab diagnosis Gram stain GPC, clusters, singly and pairs, motile

Prevention Culture Facultative anaerobes BAP: golden, large, smooth, round, glistening colonies, beta hemolysis Other (+) catalase (+) coagulase (+) heat stable nuclease (+) alkaline phosphatase (+) mannitol fermentation (-)catalase proper hand washing covering of exposed skin surfaces refrigeration of food

Clostridium perfringens

Ingestion of food and water contaminated by feces of humans and animals

Enterotoxin (heat labile)

Clostridium botulinum

associated with consumption of homecanned/ vacuum-packed foods and preserved fish

Botulinum toxin (heat resistant) Types A, B poison by canned foods Type E poison by preserved fish Emetic enterotoxin(heat stable) Diarrheal enterotoxin(heat labile)

GPB, large, rectangular (boxcar shaped) Capsulated (+/-) spores non-motile GPB spore forming: produce oval, subterminal spores

Strictly anaerobe BAP: Large raised colonies with entire edges, (+) double zone of hemolysis Strict anaerobe Requires enriched anaerobic media

refrigeration of food reheating of food to destroy the heat labile enterotoxins handwashing

Bacillus cereus

GPB Facultative anaerobe Spore-forming gray round colonies, (subterminal swarming patter spores) Motile All treatment for food poisoning are supportive except Clostridium botulinum which also requires administration of botulinum antitoxin

ingestion for RICE, meat, vegetables

(+) lipase production (+) hydrolyze gelatin (+) ferment glucose (+) digest milk proteins direct toxin activity, Mouse bioassay Radio immunoassay resistant to penicillin

refrigeration of food heat food (20 minutes at 80C)

Immediate consumption of food after cooking Proper refrigeration