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# Basics about Staphylococcus aureus
- URL: https://www.foodconsumer.org/staphylococcus_aureus_0501110815/
- Published: 2011-05-01T09:15:00.000Z
- Updated: 2026-09-22T16:14:43.000Z
- Description: Staph aureus lives on the skin and in the noses and throats of up to half of healthy people, and causes food poisoning when a handler contaminates food that then sits unrefrigerated, letting the bacteria produce a toxin. Symptoms begin within 1 to 6 hours and last a day or two.
- Author: Food Consumer
- Tags: Biological, Food Safety, #vivvo-import

*Staphylococcus aureus* (or *Staph aureus*) is a type of bacteria commonly found on the skin and hair as well as in the noses and throats of people and animals. These bacteria are present in up to 50 percent of healthy people and are even more prevalent among those with skin, eye, nose, or throat infections.  
  
*Staphylococcus* can cause food poisoning when a food handler contaminates food and then the food is not properly refrigerated. Other sources of contamination include the equipment and surfaces on which food is prepared. These bacteria multiply quickly at room temperature to produce a toxin that causes illness.  
  
| **Sources**                    | Foods that are made by hand and require no additional cooking, such as: Salads, such as egg, tuna, chicken, potato, and macaroni Bakery products, such as cream-filled pastries, cream pies, and chocolate éclairs Sandwich fillings Other sources include milk and dairy products, as well as meat, poultry, eggs, and related products.                                                                                                                                                                                             |
| ------------------------------ | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |
| **Incubation Period**          | 1-6 hours                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             |
| **Symptoms**                   | Nausea, vomiting, diarrhea, loss of appetite, severe abdominal cramps, mild fever                                                                                                                                                                                                                                                                                                                                                                                                                                                     |
| **Duration of Illness**        | 24-48 hours                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           |
| **What Do I Do?**              | Drink plenty of fluids and get rest. If you cannot drink enough fluids to prevent dehydration, call your doctor.                                                                                                                                                                                                                                                                                                                                                                                                                      |
| **How Can I Prevent Illness?** | Wash hands and under fingernails vigorously with soap and water before handling and preparing food. Do not prepare food if you have a nose or eye infection. Do not prepare or serve food for others if you have wounds or skin infections on your hands or wrists. Keep kitchens and food-serving areas clean and sanitized. If food is to be stored longer than two hours, keep hot foods hot (over 140°F) and cold foods cold (40°F or under). Store cooked food in a wide, shallow container and refrigerate as soon as possible. |

### *General Information*

[*Staph aureus Food Poisoning*](http://www.nlm.nih.gov/medlineplus/ency/article/000227.htm?ref=foodconsumer.org) (NIH MedlinePlus)

Trusted health information on causes, symptoms, treatment, and prevention.

[Staphylococcal Food Poisoning](http://www.cdc.gov/ncidod/DBMD/diseaseinfo/staphylococcus%5Ffood%5Fg.htm?ref=foodconsumer.org) (CDC)  
General information on diagnosis, treatment, prevention, and more.

[*Staphylococcus aureus*](http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm070015.htm?ref=foodconsumer.org) (FDA)

From the [Bad Bug Book](http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/default.htm?ref=foodconsumer.org); provides basic facts, including associated foods, frequency of disease, complications, and target populations.