Foods that are frequently incriminated in staphylococcal food poisoning include meat and meat products, poultry and egg products, salads such as egg, tuna, chicken, potato, and macaroni, bakery products such as cream-filled pastries, cream pies, and chocolate eclairs, sandwich fillings, and milk and dairy products. Foods that require considerable handling during preparation and that are kept at slightly elevated temperatures after preparation are frequently involved in staphylococcal food
TABLE 2 Reported Vehicles of Transmission Causing Staphylococcal Foodborne Outbreaks in the United States, 1993-1997
Number of outbreaks
1993 1994 1995 1996
Other salad (nonpoultry, fish, egg) Mexican food Chicken Pork
poisoning. The types of food incriminated in food-poisoning outbreaks in the United States are shown in Table 2 (14).
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