Staphylococcal Foodborne Illness Prevention

High-Risk Food Categories

Delicatessen meats and prepared salads from deli counters are high-risk foods for staphylococcal food poisoning, according to the Centers for Disease Control and Prevention, as they are often handled by colonized food handlers and stored improperly at room temperature or inadequately refrigerated 1, 2
Hot dogs and other ready-to-eat meats that are consumed cold without reheating are also high-risk foods, as they can be contaminated with Staphylococcus aureus during handling 2
Prepared sandwiches and cold cuts handled during assembly are high-risk foods, as they can be contaminated with Staphylococcus aureus during handling, as recommended by the Centers for Disease Control and Prevention 1
Egg-containing products, such as mayonnaise-based salads, hollandaise sauce, and Caesar dressing, are high-risk foods, as they can be contaminated with Staphylococcus aureus during handling, according to the Centers for Disease Control and Prevention 3
Dairy products, particularly unpasteurized milk and soft cheeses, are high-risk foods, as they can be contaminated with Staphylococcus aureus during handling, as recommended by the Centers for Disease Control and Prevention 1, 3

Buffet items held at room temperature for extended periods are high-risk foods, as they can be contaminated with Staphylococcus aureus during handling, according to the American Journal of Kidney Diseases 4
Foods from street vendors where temperature control is inadequate are high-risk foods, as they can be contaminated with Staphylococcus aureus during handling, as recommended by the Centers for Disease Control and Prevention 1, 5
Prepared foods at delicatessen counters that have been handled and stored are high-risk foods, as they can be contaminated with Staphylococcus aureus during handling, according to the Centers for Disease Control and Prevention 1, 2

The Centers for Disease Control and Prevention recommends that immunosuppressed individuals reheat all ready-to-eat foods, including hot dogs and deli meats, until steaming hot (165°F/74°C) before consumption to eliminate any bacterial contamination, though this will not destroy preformed enterotoxin 1, 2
The Centers for Disease Control and Prevention recommends that uncooked meats and their juices must never contact other foods, and all surfaces, utensils, and hands must be thoroughly washed after contact with raw products to prevent cross-contamination 1, 3, 7