"Staphylococcal enterotoxin type" food poisoning occurs as a result of consuming foods containing enterotoxin produced by enterotoxigenic staphylococci, especially Staphylococcus aureus.
Studies show that 20-40% of food poisonings are caused by staphylococcal enterotoxins. Enterotoxins are heat stable. Therefore, if ready-to-eat products are not cooked well, toxins continue to be present in the food.
Many types of food, especially animal foods, cause toxin-related food poisoning. In particular, beef, pork, turkey and chicken meat from animal origin foods, dairy products, especially milk powder and cheese, fish and eggs, cream cake products; In addition, frozen sauces made from milk, sugar and eggs also pose a risk for staphylococcal enterotoxin.
Foods that are fresh, cooked under appropriate conditions, stored under appropriate conditions, not stored in a hot and humid environment, stored by cooling rapidly, and served by heating up to 85°C are always safer.
After the symptoms of poisoning appear, the patient should be rested and the fluid lost should be compensated.
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