Staphylococcus aureus
This is associated with food being contaminated by toxins from the food handler’s nose and throat.
Coughing, sneezing, and actions such as blowing into piping bags can spread these germs. Also face touching (Yuk! And see how often Gordon Ramsay does this) can spread the germs. Tasting food and putting the spoon back in is another culprit, as is sticking your fingers into the food – particularly if you have a septic cut on any of them.
The risks of contamination by staphylococci can be reduced by practising good personal hygiene.
This is Chapter Two, Part Seven in a series of articles broadly similar to the course offered by the Royal Society for the Promotion of Health for its Food Hygiene Certificate.
Part Eight: Bacillus cereus
Return to the start of Chapter Two
