Predominantly vomiting
- Pathogen: Staphylococcus aureus
- Gram-positive bacterium
- Some strains produce heat-stable staphylococcal enterotoxins that cause food poisoning and, in severe cases, toxic shock syndrome.
- Transmission
- Ingestion of preformed toxins in contaminated food
- Bacteria proliferate in inadequately refrigerated food (meat, mayonnaise, potato salad, custards).
- While Staphylococcus aureus is destroyed by cooking, the heat-stable enterotoxins are not.
Clostridium perfringens food poisoning
- Pathogen: Clostridium perfringens
- Gram-positive, anaerobic
- Spore-forming rod-shaped bacterium → produce exotoxins
- Transmission: foodborne (undercooked or poorly refrigerated meat, legumes)
- Watery diarrhea