Emergency Pathogen Control – Staphylococcus Aureus
Factory Clean
Targeting Staphylococcus Aureus
Contact our emergency cleaning team by emailing [email protected].
Staphylococcus aureus (S. aureus) is a common bacterium that lives on the skin and in some people’s noses. Golden staph can cause a range of mild to severe infections. Excessive use of antibiotics has led to drug-resistant strains of S. aureus (MRSA).
Role in Food Processing
Common contaminant of fresh meat and poultry.
In a 15 year period in USA, the leading factors were:
Improper holding temperatures – 36%
Poor personal hygiene – %26
Handling of products during production is often reflected in S. Aureus counts.
pH: 4.3 – 9.3 Optimum 7.2
Temperature Minimum 6.7oC, Optimum Growth 7oC to 48oC
Enterotoxin production: 10oC to 46oC
Most strains produce an enterotoxin
The two most important sources to foods are nasal carriers and individuals whose hands and arms are infected with boils and carbuncles.
Inspect staff for those sneezing or with sores, wounds boils, or carbuncles. Any positive should be treated, and work outside production facility until treatment completed.
Check ALL staff wash hands with this technique:
Pre-wash hands with water. Take one measure of soap.
Rub palms palm to palm.
Right hand over back of left. Change and Repeat.
Fingers linked in palms.
Rotate right hand around left thumb, change hands and repeat.
Rotate right hand around left wrist, change hands and repeat.
Sanitise by rubbing sanitiser into hands.
Empty, sanitise and refill soap stations.
Acid Wash – This should be used in all cases of Pathogen or high bacterial counts.
It removes scale which is a base for biofilms.
It will aid removal of biofilms.
The acidic environment will at least inhibit, if not halt the growth of bacteria.
If followed by standard alkaline wash, the resultant pH shock will again kill off most bacteria, and at least severely inhibit growth.
The alternative sanitizer (prescribed as part of acid wash), will at least inhibit, if not halt the growth of bacteria.
Monitoring
Monitor staff washing procedures – seven step.Swab soap containers for contamination.
Review production facility swab results.
Reference
Modern Food Microbiology