Staphylococcus aureus food poisoning

　　The bacteria causing Staphylococcus aureus food poisoning are limited to coagulase-positive Staphylococcus aureus, and only a part of the strains can produce enterotoxins, including A to E, a total of 5 serotypes, with type A enterotoxin being the most common. Clinical symptoms are caused by enterotoxins, which are heat-resistant. The bacteria can exist in starches (leftover rice, congee, rice noodles, etc.), milk and dairy products, fish, meat, eggs, and other foods. If food containing bacteria is accidentally consumed, it may lead to the occurrence of this disease.

　　In severe cases of Staphylococcus aureus food poisoning, due to severe vomiting and diarrhea, severe dehydration can occur, leading to peripheral circulatory failure. Children are more sensitive to enterotoxins than adults, so the incidence rate is higher, and the condition is also more severe:

　　1. Dehydration:Due to the disease, a large amount of water is consumed and cannot be replenished immediately, causing a symptom of metabolic disorder. In severe cases, it can lead to fainting and even life-threatening conditions, requiring fluid replacement through intravenous infusion.

　　2. Acidosis:Severe acidosis may trigger shock, diabetes, uremia, certain tubular kidney diseases, and other conditions.

　　3. Shock:Due to the acute decline in circulatory function and severe insufficient microcirculation perfusion of tissues and organs, it leads to severe dysfunction and metabolic disorders of vital organs. In the early stage, patients may experience symptoms such as pale skin, cold extremities, increased heart rate and breathing, and reduced urine output; in the middle stage, there may be a decrease in blood pressure, further cooling of the skin, and cyanosis; if it continues to develop, it can lead to the death of the patient.

　　The incubation period of Staphylococcus aureus food poisoning is short, usually 2 to 5 hours, rarely exceeding 6 hours. The onset is acute, with nausea, vomiting, epigastric and upper abdominal pain, and diarrhea, with vomiting being the most prominent. The vomit may be bile-like, or contain blood and mucus. Severe vomiting and diarrhea can lead to symptoms such as fainting, muscle spasms, and severe dehydration. The body temperature is usually normal or slightly elevated. Recovery usually occurs rapidly within a few hours to 1 to 2 days.

　　The prevention of Staphylococcus aureus food poisoning mainly focuses on avoiding contact with pathogenic bacteria. During the transportation, storage, and processing of food, prevent contact with soil or unclean water. Pay attention to dietary hygiene, and food should be thoroughly cooked. Fish products require enhanced hygiene management:

　　1. Do not eat food that is not fresh or has an odor.

　　2. Do not pick mushrooms, fresh daylilies, or unfamiliar plants to eat without proper identification.

　　3. Beans must be cooked thoroughly before eating, and sprouted potatoes should not be eaten.

　　4. Purchase edible salt, seafood, and meat products from regular channels.

　　5. Separate raw and cooked foods for storage. Seafood and meat products should be cooked before eating.

　　Do not use beverage bottles to store chemicals. Bottles storing chemicals should be clearly marked and placed in a concealed location to prevent children from mistaking them for drinks.

　　A preliminary diagnosis can be made based on the consumption of suspected food, collective outbreaks, and severe but short symptoms. When the same bacteriophage type of Staphylococcus aureus is isolated from the remaining food and feces or vomit of patients, the diagnosis can be established.

　　There are no special dietary requirements for patients with Staphylococcus aureus food poisoning. Normal diet is generally sufficient. Pay attention to a rich and balanced diet, ensuring the needs for calories, proteins, and vitamins required for normal human metabolism. Appropriately increase the intake of vegetables, fruits, and soy products. During the period of disease treatment, it is also necessary to avoid eating spicy and irritating foods to ensure the effectiveness of the treatment.

　　Staphylococcus aureus food poisoning is a disease caused by bacterial infection. The following methods are generally adopted for the treatment of this disease:

　　1. General treatment

　　Patients should rest in bed, consume liquid or semi-liquid foods, and prefer light and salty water. Drink plenty of salt and sugar water.

　　2. Symptomatic treatment

　　For patients with severe vomiting, diarrhea, and abdominal pain, temporary fasting is recommended. Propantheline 15-30mg can be taken orally, or atropine 0.5mg can be injected intramuscularly, or scopolamine 10mg can be injected intramuscularly. For patients with high fever, physical or drug-induced hypothermia should be used. Sedatives should be administered when the patient is anxious and restless. Actively correct water and electrolyte imbalances and acidosis. For patients with severe dehydration and even shock, it is necessary to actively supplement fluids and perform anti-shock treatment. For food poisoning allergic to Proteus, treatment with antihistamines such as diphenhydramine is the main approach, and adrenal cortical hormones may be added if necessary.

　　3. Antibacterial treatment

　　Antibacterial drugs are generally not used for this disease. For patients with severe symptoms and suspected to be infected with food poisoning, antibacterial drugs such as quinolones or cephalosporins can be used before the bacteria are identified. Once the bacteria are identified, effective antibiotics should be used instead.