Tag Archives: staphylococcus aureus

Staphylococcus aureus Affects in the Body

Staphylococcus aureus. Its source and effects inside the human body.

Staphylococcus aureus facts

Staphylococcus aureus is a normal part of the skin flora. It lives and grows on all animals. Scientists are not sure why they do, but it is thought to be a part of normal body defense against pathogens. In normal amounts, they are harmless, probably useful. When in large amounts they are pathogenic. Staphylococcus aureus is abundant in the nasal passage and in wounds. It is thought that it’s presence could have a type of healing effect or pathogenic prevention effect, in these areas of the body. In other areas this amount of S aureus is pathogenic.

That is why you should not sneeze on food. The snot is harmless, but you just put a lot of Staphylococcus aureus in the food. That is also the reason that we do not need people’s wounds dripping in our food. The blood is harmless, but you are introducing a lot of S. aureus in our food. You prick you!

staphylococcus aureus

S. aureus pathogenisity

S. aureus is able to translate through the intestinal wall and enter the blood stream. In the process of growing and reproducing it creates a hemolysis through hemolase.

Let me explain this. Anything that ends in ‘ase’, is a enzyme. Enzymes break things down. Anything that ends in ‘ose’, is a sugar.

glucose – a monosaccharide in animals for energy source and storage in animals.
sucrose – a monosaccharide in plants for energy and energy storage.
lactose – a disaccharide in milk containing one glucose molecule and one galactose molecule.

Carbohydrates are broken down to glucose, the energy source in all animals. For lactose to be used in animals, it must be broken down into glucose and galactose. Lactase, an enzyme that babies produce to break down lactose, decreases with age. In some, their body quits producing lactase, resulting in lactose intolerance.

Knowing what an enzyme is now, and that it always ends in ‘ase’, tell me what hemolase, a byproduct of S. aureus growth and reproduction does in the blood stream.

If you said “breaks down red blood cells”, then you were right. Technically it lysis the cell.

This could ruin your whole day.

Article by Lisa gene Cox <*^*>

Learn Food Safety Management


The Four Types of Food Poisionings


Food poisoning can be classified as to the area where the infection occurs.

Type 1 Poisons (toxins) produced in the food
Short incubation periods.
Staphylococcus Aureus – or staph, found in open wounds and sinus infections.
Bacillus Cereus – “Fried Rice Syndrome” caused by improperly cooked or refrigerated items.
Botulism – an anaerobic (no air), bacteria caused by improper canning.

Type 2 Poisons (toxins), released in the intestines.
Clostridium Perfringens – a bacteria found in all of nature. In plants, animals, humans, air, and soil. When the thing – plant, animal, or human dies, it grows rapidly and decomposed the plant or animal. The smell of decaying vegetation and dead animals is caused by the gas produced by C Perfingens doing its natural job. This is why anything left out for over three hours has to be thrown away. There is no fixing it because the toxins it produces can not be killed.

Type 3 Infections in the intestines.
Salmonella – most common food poisioning. Naturally occuring in poultry, eggs, and all meats. If not cooked to the proper temperature, it will survive. Only a thermometer can tell you when something is done.
Campylobacter – (meaning “twisted bacteria”),Campylobacter jejuni is now recognized as one of the main causes of bacterial foodborne disease in many developed countries.At least a dozen species of Campylobacter have been implicated in human disease, with C. jejuni and C. coli the most common.C. fetus is a cause of spontaneous abortions in cattle and sheep, as well as an opportunistic pathogen in humans.

Type 4 Infections in the blood and body.
Of the over two thousand strains of Salmonella, at least three have the capability to leave the intestines and enter the blood stream. Salmonella Typhi caused Typhoid Fever, for example.