Staphylococcus aureus Culture
|WADDL - Puyallup||Food Safety-Bacteriology||Mon-Fri||1-5 days|
This test identifies Staphylococcus aureus bacteria in food. S. aureus can cause food poisoning. The most common way for food to be contaminated with Staphylococcus is through contact with food workers who carry the bacteria or through contaminated milk and cheeses. As the germ multiplies in food, it produces toxins that can cause illness. Staphylococcal toxins are resistant to heat and cannot be destroyed by cooking. Foods at highest risk of contamination with Staphylococcus aureus and subsequent toxin production are those that are made by hand and require no cooking, such as sliced meat, puddings, some pastries and sandwiches.
For additional information on how to collect and submit a sample please visit our Submit a Sample page.
Sterile, leak-proof container/bag.
For additional information, please visit our Packing and Shipping page.
For online test ordering please visit our Submit a Sample page for additional information. To submit a specimen without submitting through our online portal please see our Forms page for fillable forms and further instruction.