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	Food Poisoning Staphylococcus aureus
	Definition
	Gastroenteritis from S. aureus is the most common form of food poisoning. Its common name, "ptomaine poisoning," is a misnomer: Ptomaines are an end product of protein decomposition and are unrelated to food poisoning.
	Cause
	S. aureus is often introduced into food by food preparers with unclean hands. Unfortunately, even the use of plastic gloves cannot ensure against infection since preparers may rub their noses with gloves and then touch the food, thereby spreading the bacteria.
	Diagnosis
	Symptoms often include severe vomiting and diarrhea, beginning 2 to 6 hours after eating contaminated food. The vomiting usually begins first, with the diarrhea following soon after.
	Treatment
	In most cases, the illness is self-limiting and resolves itself in 12 to 24 hours without treatment.
	Prevention
	Foods contaminated with staphylococcus are difficult to detect, as they superficially appear to be normal. Foods most commonly contaminated with staphylococcus include salad dressings, milk products, and cream pastries, but many other foods can also harbor the organism. This staph organism multiplies rapidly at room temperature; prompt refrigeration after preparation can prevent infection. The most important measure to combat this infection is good hygiene: Limit hand-to-face contact during food preparation, and restrict your dining out to clean establishments.