How can food poisoning from Staphylococcus aureus be prevented?

Preventing food poisoning caused by Staphylococcus aureus hinges significantly on the principle of proper time-temperature control. This bacterium can grow rapidly in food when it is held in the "danger zone" temperatures—typically between 40°F and 140°F (4°C and 60°C)—where its growth is most prolific.

Effective time-temperature control means ensuring that food is cooked to the appropriate internal temperature to kill harmful bacteria, kept hot (above 140°F) after cooking until it is served, or cooled quickly and refrigerated at temperatures below 40°F if it will not be consumed right away. By maintaining food at safe temperatures throughout its preparation, storage, and serving, the risk of Staphylococcus aureus growth and subsequent food poisoning is greatly reduced.

This approach directly targets the growth medium for the bacteria, emphasizing that simply cooking or refrigerating is not enough if the food is allowed to sit at unsafe temperatures during food handling. Thus, understanding and implementing proper time temperature control is essential for food safety practices.