Background: The growth of Staphylococcus aureus in foods presents a potential public health hazard since many strains of S. aureus produce enterotoxins that case food poisoning if ingested. Among the reasons for examining foods for S. aureus are 1) to confirm that this organism may be the causative agent of food-borne illness; 2) to determine whether a food or food ingredient is a potential source of enterotoxigenic staphylococci; 3) to demonstrate post-processing contamination, which usually is due to human contact with processed food or exposure of the food to inadequately sanitized food-processing surfaces.
Many foods can be subject to post-process contamination with enterotoxigenic types of S. aureus and this represent a significant hazard because of the absence of competitive organisms that normally restrict the growth of S. aureus and the production of enterotoxins.
This method allows for the enumeration of Staphylococcus aureus in meats, fish, poultry, vegetables, cereals and dairy products. It is also recommended for any products requiring handling and to confirm proper sanitation of environmental surfaces that have come in contact with the food during processing.
Method: Health Canada (MFHPB-21)
Turn Around time: 5 Business Days
Reported Results: number of S. aureus per g or mL of the food (Sample or swab)
SPECIMEN REQUIREMENTS
Container/Kit: Submit 250 grams of food in a sterile plastic sample bag with round wire closure.
Collection information: See Section Sampling under Food Sampling.
Requisition: Complete all fields of the form. See section Forms under Microbiology Sample Sheet.
Sterile bag: See section Form under Requisition for Containers and Supplies.
Preparation prior to transport: Keep refrigerated or frozen.
Shipping Instructions:
- Ship all foods in containers with hard walls and lids secured in the closed position.
- Shipping containers must be labelled with the submitting organization, unique identifier and contents e.g. FOOD SAMPLES on the outside of the container.
- Shipping containers used for food samples should be dedicated to food samples and not be used for other types of environmental samples.
- Ship dry foods and other shelf stable foods in a closed container at ambient temperature.
- Ship frozen foods in an insulated container with sufficient dry packs to maintain the frozen state.
- Ship perishable foods in an insulated container with sufficient cold packs to maintain a temperature as close to 4°C as possible. If ice is used, contain the ice in a manner that does not allow water contact with the samples.
- Submit all food samples to the laboratory as soon as possible.
TEST INFORMATION
Staphylococcus aureus should be absent.