Understanding Staphylococcus Aureus: Infections and Food Poisoning

1. Staphylococcus Aureus Alison Newell, MPH. studentWalden UniversityPH 6165-4Instructor: Dr. Stephen Arnold3rd quarter, 2009

2. Introduction • This presentation will be broke down into two parts. The first part will discuss Staphylococcus Aureus, you will first learn about what it is, the symptoms, cause, treatment, how to prevent the infections and the statistics on how many people have had this infection. • The second part will help you better understand Staphylococcus Aureus and food poisoning, what its is, the symptoms, how to detect it.

3. PART IWhat is Staphylococcus Aureus • Staphylococcus Aureus (staph aureus)- is a spherical bacterium that frequently lives on the skin or in the nose of a health person than can cause minor illnesses or life threatening diseases. • Staphylococcus Aureus has increased in the past 20 years, it is one of the most prevalent nosocomial infections www.bionewsonline.com

4. Symptoms • There are a different symptoms that comes with the Staphylococcus Aureus infection. It all depends on how bad the infection is and how long the individual has had the infection. • The site is usually reddish, swollen and tender. Mostly the site leaks pus or is crusted with leakage. • The site ranges from small to large depending how bad the infection is. • The symptoms that are not visible are pneumonia and osteomyelitis these symptom have to be checked by x-ray. www.webmd.com

5. Cause of Staphylococcus Aureus • Staphylococcus Aureus is caused by individuals with contaminated hands. • The people that are in greater risk with developing Staphylococcus Aureus are newborns, breastfeeding mothers and people with chronic conditions like diabetes, cancer, vascular disease and lung disease. http://www.medicinenet.com

6. Treatment • To get treated for Staphylococcus Aureus you have to be diagnosed on what type of the infection you have. • First you have to go to the doctor’s and get tested. • The treatment for this infection is having a prescription of penicillinase-resistant B-lactams or for the infection that has to be done in the hospital is vancomycin. www.webmd.com

7. Prevention • Keep your hands clean, always wash your hands with warm water and soap. Washing your hands keeps the germs away and keeps from passing the germs to someone else. • Take care of open sores, clean the area and always use an utensil to put the medicine on. • Keep your linens and clothes clean, always thoroughly wash and dry you linen and clothes. • Never use other people personal care items ex. razors and towels etc. http://www.health.state.mn.us

8. Statistics • Approximately 32% out of 84.9 million people of the U.S. nation is colonized with Staphylococcus Aureus • There is an estimate of 292,000 hospitalizations with the diagnosis of Staphylococcus Aureus • Every year between 2001-2003 there was an estimate of 12 million outpatient visits for Staphylococcus Aureus • In 2004 76% of purulent of skin and soft tissue infections in adults were caused by Staphylococcus Aureus • Complications of Staphylococcus Aureus have high rates of mortality • This infection is the most common cause of community acquired bacteria. www.cdc.gov

9. Part IIStaphylococcus Food Poisoning • Staphylococcus food poisoning is the name of the conditions caused by the enterotoxins with some strain of Staphylococcus Aureus. www.fda.gov/staph

10. Nature of the Disease • Staphylococcus Food poisoning is usually rapid and depends on the individual susceptibility to the toxin, the amount of contaminated food eaten, the amount of toxin in the food ingested, and the general health of the victim. • Foods that are incriminated by staphylococcal food poisoning are meat, meat products, poultry, 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. infectiousdiseases.about.com/od/diseasesbyname/a/food_staph

11. Nature of Disease continued • Staphylococci exist all over ex. The air, dust, milk, water, sewage, food, or on food equipment. It also exist on environmental surfaces, humans and animals. • 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 ( 60C, 140F or above) or because the food is not cold enough ( 7.2 C, 42F or below. • www.fda.gov/foodsafety

12. Symptoms • The most common symptoms are retching, vomiting, nausea, abdominal cramping and prostration. • In severe cases symptoms are muscle cramping, headaches, changes in blood pressure and pulse rate. • To recover generally takes two-three days in severe cases a little longer. • Death from staphylococcal food poisoning is very rare, although such cases have occurred among the elderly, infants, and severely debilitated persons. • www.fda.gov/foodsafety

13. Detecting Staphylococcal enterotoxins • Detecting trace amounts of Staphylococcal enterotoxins in food poisoning toxin must be separated from food constituents and concentrated before identification by specific precipitation with antiserum (antienterotoxin). • There are two principles that are used for the purpose. 1) the selective adsorption of the enterotoxins from an extract of the food onto ion exchange resins 2) the use of physical and chemical procedures for the selective removal of food constituents from the extract, leaving the enterotoxins in solution. • Using these principles has made it possible to detect small amounts of enterotoxins in food. • www.fda.gov/foodborneillness

14. Conclusion • In this presentation I gave important information for you to use to protect yourself from Staphylococcus Aureus. So after researching this infection I have learned to always try to keep yourself in a clean environment. • Also in this presentation you learned important facts on how to prevent Staphylococcal enterotoxins, the symptoms and what temperature to store food.

15. Resources • For additional information use information from the reference list on the next slide. • Also you can find more information in your local health department

16. References • Center for disease control and prevention. Staphylococcus Aureus. Retrieved July 7, 2009. www.cdc.gov • Nabi pharmaceuticals. Staphylococcus vaccine. Retrieved July 7, 2009. www.nabi.com • Webmd. Staphylococcus Aureus. Retrieved July 7, 2009. www.webmd.com • Health department. Staphylococcus Aureus. Retrieved July 9, 2009. www.health.state.mn • Medicine Net. Food Poisoning. Retrieved July 9, 2009. www.medicinenet.com • Bio News. Staphylococcal enterotoxins. Retrieved July 9, 2009. www.bionewsonline.com • U.S. Food and Drug Administration. Staph-food poisoning. Retrieved July 17, 2009. www.fda.gov