The MOST common cause of foodborne outbreaks worldwide is:
S.aureus is among the most common causes of food-borne outbreaks of infection. It results from the inoculation of toxin-producing S. aureus into food from colonized food handlers. Toxin is then elaborated in such growth-promoting food such as custards, potato salad, or processed meats. Must Know: 1. The heat-stable toxin is not destroyed by heating. 2. The onset of illness is within 1-6 h of ingestion. The rapidity of onset, the absence of fever, and the epidemic nature of the presentation arouse suspicion of staphylococcal food poisoning. Symptoms generally resolve within 8-10 h. The diagnosis can be established by the demonstration of bacteria or by the documentation of enterotoxin in the implicated food. Treatment is entirely suppoive. Ref: Harrison, Edition-18, Page-1165
S. aureus
Bacillus anthracis
Clostridium
Bacillus cereus