Food Poisoning and Food Infection 285 



staphylococci, however, are equally toxigenic. Micrococcus pyo- 

 genes variety aureus (formerly called Staphylococcus aureus) is the 

 most frequent coccus implicated in food poisoning outbreaks, but 

 the albus variety has also been isolated from some foods which 

 have caused severe illness when ingested. Because this poison 

 affects the intestinal tract, it is called an enterotoxin. Unfor- 

 tunately, this poison is thermo-stable and heating foods containing 

 this toxin will not inactivate it. 



It is surprising the number of staphylococci that it is possible 

 for us to ingest without displaying symptoms of poisoning, but 

 relatively small amounts of their pre-foraied toxin can cause serious 

 gastric upsets. The incubation period between ingestion of the 

 toxic food and the appearance of clinical symptoms is generally 

 less than twelve hours, with three to six hours being the most 

 common in staphylococcus poisoning. The severity of the symp- 

 toms will depend upon the amount of poison ingested, but the 

 fatality rate is extremely low. Persons who have experienced a 

 frank case of food poisoning usually sum up their reactions by 

 saying that as the symptoms intensify they are afraid that they are 

 going to die. Then when their misery continues, they are afraid 

 that they are not going to die! 



The unfortunate part about food poisoning is that it is so 

 unnecessary. If persons who handle food were careful to wash 

 their hands thoroughly— not just give them a lick and a promise— 

 and were aware of the importance of proper refrigeration of foods, 

 a great deal of disease of this type could be eliminated. The role 

 played by insects and rodents must not be minimized, however, 

 since their bodies can passively transfer pathogenic organisms to 

 food left uncovered or improperly protected. 



Since improper refrigeration is the ultimate cause of most 

 staphylococcus poisoning, a few words on this topic are warranted. 

 To be efficient in preventing the spoilage of food, a refrigerator 

 should be maintained at about 40° F. (about 5° C). Frequent 

 defrosting of some refrigerators may be necessary to keep the 

 temperature this low. But another very important consideration, 

 especially when attempting to chill foods like potato salad, is to 



