About Staphylococcus aureus

Staphylococcus aureus is not only a pathogen responsible for infections in humans and animals but also a foodborne bacterium that is crucial for food hygiene. It is widely distributed in the environment surrounding humans, in various mammals, birds, etc., and is particularly found in the nose, throat, and intestines of healthy individuals. It is estimated that 20-30% of healthy individuals carry this bacterium.

Staphylococcus aureus produces enterotoxins when it proliferates in food, leading to toxin-type food poisoning when ingested with food. Enterotoxins are resistant to proteolytic enzymes and acids, meaning they are not significantly broken down in the digestive tract and can be absorbed, causing symptoms such as nausea, vomiting, and abdominal pain. Moreover, they are heat-resistant and are not inactivated even by heating at 100℃ for 30 minutes. Therefore, food contaminated with enterotoxins cannot be considered safe to eat even after heating, as it can still cause food poisoning.

Foods Prone to Contamination and Forms of Ingestion

• Processed foods made from grains, such as rice balls, inari sushi, bento, and prepared breads
• Foods that involve manual processing steps
• Livestock products

Routes of Contamination

Contamination of food with Staphylococcus aureus from the hands of workers or the skin of livestock Cross-contamination of other foods via cooking utensils contaminated with Staphylococcus aureus.

References：National Institute of Infectious Diseases(japanese)
                      Ministry of Agriculture, Forestry and Fisheries(japanese)

Staphylococcus aureus Count Workflow

Workflow for Staphylococcus aureus Counts

Reference: Guidelines for Food Hygiene Testing, Microbiology Edition, Revised 2nd Edition, 2018

Product for Measuring Staphylococcus aureus Count

This is a microbial test film medium that does not require medium preparation and can be used immediately after opening.