Staphylococcus Aureus

Staphylococcal aureus is a gram negative bacteria that occur in clusters. The organism is highly resistant to temperatures, no motile and non-spore forming. The bacterial is one of the organism bacteria that form normal flora on axillae, inguinal and perineal areas. The strain is commonly in large numbers especially among the health care workers in the hospital setup. Most of bacteremia associated with these bacteria is cause believed to be associated with those bacteria around the nose. The bacteria has two medical significant strains, Methicillin-resistant Staphylococcus aureus and Methicilin sensitive Staphylococcus aureus (Tolan, 2012). The resistant to methicillin determines the drug to be used in managing the conditions associated to this condition.

Though Staphylococcus aureus is a normal flora on the skin, it is associated with a number of conditions. Staphylococcus aureus cause skin problems such as abscess, boil, furuncle and pimple. In severe cases, the bacteria may cause cellulitis, mastitis, bacteremia, pneumonia, chorioamnionitis. The severity of these conditions will depend with the concentration of the bacteria and the site of infection.

Food poisoning caused by Staphylococcus aureus is identified with signs and symptoms such nausea, vomiting, stomach cramps, and diarrhea. These signs and symptoms ensue within a short time after the introduction of the toxin into the systems. Apart from rare cases, patients recover from the toxins within 72 hours. The bacteria are also associated with toxic shock syndrome, which occurs in areas associated with inadequate levels of oxygen. Toxic shock individuals will present with sudden onset of vomiting and fever.

Prevention of infections related to Staphylococcus aureus include adequate hand washing, avoid food preparation while having a nose or eye infection, maintaining skin integrity, observing hygiene in food preparation sites and proper storage of food. Treatment measures include hydration and analgesics. Use of antibiotics in treating food poisoning is discouraged since they have minimal no influence on the bacteria toxins.

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