What Is Staph Food Poisoning?

CDC says about 1 in every 4 people and animals carries Staph on their skin and in their nose, and that while it usually does not cause illness in healthy carriers, the bacteria can make toxins that cause food poisoning. Symptoms usually start suddenly within 30 minutes to 8 hours after eating contaminated food and last 24 hours or less, and severe illness is rare. The FDA's Bad Bug Book cites CDC estimates of about 241,188 illnesses, 1,064 hospitalizations and 6 deaths from staphylococcal food poisoning in the United States each year.

Handled foods are the main risk. CDC says foods that are not cooked after handling, such as sliced meats, puddings, pastries and sandwiches, are especially risky if contaminated, and that cooked foods held at unsafe temperatures between 40°F and 140°F can be risky too. It says that even though cooking can kill Staph, it does not destroy the toxin in the food, and the Bad Bug Book says the toxins are highly heat stable and can remain biologically active.

CDC advises that after food is cooked, it should not be kept at room temperature if it will not be served and eaten soon, but kept heated to 140°F or hotter or refrigerated at 40°F or colder.