This type of illness is caused by toxins. Under favorable
conditions certain bacteria produce chemical compounds called
toxins, which, if ingested, cause food intoxication.
Staphylococcus is the most commonly reported food intoxication.
The staphylococcus germ is found in the throat, on the skin in
pimples and boils, and in great abundance in the postnasal drip
of people recovering from colds. Consequently, the most
prevalent carrier of food intoxication is foodservice personnel.
People with any of these symptoms must not be allowed to work in
food preparation spaces in any capacity. Foods most associated
with outbreaks of staphylococcus are pork products and fowl. Ham
is also susceptible to staphylococcus poisoning and must not be
sliced too far in advance of serving unless properly
refrigerated. Other foods commonly involved are potted meats,
fish, cheese, milk products (including cream- and custard-filled
pastries), and potato and macaroni salads. Foods can contain
sufficient toxin to cause food poisoning