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Intoxicación alimentaria por estafilococo dorado - Overview

Definición:

La intoxicación alimentaria por el Estafilococo dorado es una enfermedad que se presenta al ingerir alimentos contaminados por la toxina producida por la bacteria Estafilococo dorado.

Causas:

La intoxicación alimentaria por estafilococo dorado a menudo es causada cuando una persona que manipula alimentos contamina los productos alimenticios que se sirven o se almacenan a temperatura ambiente o en el refrigerador. Los ejemplos comunes de tales alimentos son los postres (especialmente salsas y postres rellenos o cubiertos con crema), ensaladas (en especial las que contienen mayonesa como la ensalada de atún, la ensalada de papas o la ensalada de macarrones), carne de aves y otros productos con huevos y cazuelas.

Las bacterias producen una toxina en los alimentos, lo cual causa la mayoría de los síntomas. Los factores de riesgo incluyen:

  • Ingestión de alimentos preparados por una persona con una infección en la piel, dado que estas infecciones comúnmente contienen la bacteria estafilococo dorado.
  • Ingestión de alimentos conservados a temperatura ambiente.
  • Ingestión de alimentos preparados en forma inadecuada.
  • Consumir el mismo alimento que alguien que tenga síntomas

La enfermedad es común en los Estados Unidos.

  • Reviewed last on: 10/15/2009
  • David C. Dugdale, III, MD, Professor of Medicine, Division of General Medicine, Department of Medicine, University of Washington School of Medicine. Also reviewed by David Zieve, MD, MHA, Medical Director, A.D.A.M., Inc.

Referencias

Pigott DC. Foodborne illness. Emerg Med Clin North Am. 2008;26:475-497.

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