Lecture on Staphylococcal Gastroenteritis

Overview

• Continuation of discussion on diseases caused by Staphylococcus.
• Focus on Staphylococcal Gastroenteritis.
• Caused by exotoxins produced by Staphylococci.
• Other diseases caused by the same pathogen include Toxic Shock Syndrome and Scalded Skin Syndrome.

Pathophysiology

• Contamination Sources: Typically from food handlers or chefs touching contaminated surfaces or their own noses.
• Growth Conditions:
  • Occurs due to inappropriate food storage (temperature issues, prolonged storage).
  • Staphylococci grow and produce exotoxins on the food.
• Types of Toxins:
  • Staphylococci produce ~15 kinds of enterotoxins.
  • 50% of Staphylococcus aureus species produce these enterotoxins.
  • Enterotoxins are superantigens, similar to other exotoxins (e.g., TSST-1, Scalded Skin Syndrome toxin).
  • Heat-stable and resistant to gut enzymes.
• Common Contaminated Foods: Meats, carbohydrates, dairy products, poultry, and cheeses.

Symptoms

• Incubation period: 1-6 hours (some sources say 2-8 hours).
• Nearly all consumers of contaminated food will likely become ill.
• Symptoms:
  • Nausea and vomiting (most significant).
  • Diarrhea.
  • Abdominal pain.
  • Fever (less common, but due to interleukin release).
• Symptoms duration: 12-24 hours, sometimes up to 48 hours.

Management

• Treatment focus: Address symptoms, not eradication of bacteria, as the problem is the preformed toxin.
• Supportive Care:
  • Antiemetics to control nausea and vomiting.
  • Fluid replacement:
    • Oral hydration if possible.
    • Intravenous fluids if oral intake causes vomiting.
• Public Health Actions:
  • If food source is from a vendor or restaurant, culture the food for Staphylococcus.
  • Inform public health authorities for hygiene enforcement and public awareness.