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Q. Prevention and Control of Staphylococcal food poisoning?
Staphylococcal food poisoning can be prevented by:
1. Avoiding contamination of food with S. aureus.
2. Prevention of growth of staphylococci by adequate refrigeration of foods and adjustment of more acid pH.
3. Killing staphylococci in susceptible foods by heating rapidly to 65-70ºC for 12-15 minutes.
4. Good personnel hygiene- exudates from skin lesions (pimples, boils) and nasal discharges of food handlers are rich sources of staphylococci and should be avoided.
5. Prolonged storage at room temperature of filled pastries, meat, salads and similar products that receive only a minimal heat treatment should be avoided.
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