Enterotoxicosis

Staphylococcal enterotoxicosis
It is one of the most common food poisonings. It is caused by a thermostable toxin Staphylococcus aureus. The bacteria can withstand 20 minutes of boiling. There are five types of toxins (A-E).

The source of the infection can be people working with foods having bacteria in the nasopharynx or panaricium and especially foods that are left to lie down or served heated (cream, confectionery, meatloaf, pâtés).

Clinical picture
The disease begins soon (1-6 hours) after ingestion of a contaminated diet. There are persistent vomiting, diarrhea, abdominal cramps and headaches. Staphylococcal enterotoxicosis occurs without temperatures. The sudden onset frightens (especially if the disease breaks out in more than one person at a time), but disappears within 24 hours (ie benign course).

Therapy
Oral rehydration.

Alimentary poisoning by Bacillus cereus toxins
It produces two toxins. One has a short incubation period, the other a longer one.

The thermostable toxin type has a short incubation period. It produces toxin in products that heat up (pasta, pre-cooked rice). Thermolabile toxin is produced by bacteria directly in the intestine (from meat, milk and vegetables).

Clinical picture
1–6 hours after a meal comes nausea and vomiting, abdominal pain (diarrhea occurs in about a third of those infected). Symptoms of thermolabile toxin appear after 8-16 hours (watery diarrhea without fever, vomiting is rare).

Therapy
Both  Bacillus cereus  poisonings are benign and resolve.

Clostridium perfringens type A toxin poisoning
Especially in winter and spring, after eating dishes with meat sauce of beef or poultry. Thermolabile toxin, formed in the small intestine.

Clinical picture
After 8-16 hours there is considerable abdominal pain and shortly afterwards diarrhea. Fever and vomiting are not common. Diarrhea is numerous, but the disease is benign.

Therapy
Rehydration will suffice, the problem will subside within a few days.

Related articles

 * Enterotoxins
 * Antidiarrhoica