For the most part, following a few simple rules can prevent problems with bacterial and viral food contamination in the home. There is, of course, less control when eating at restaurants or choosing foods from salad bars in supermarkets. Restaurants and other food purveyors are required by law to follow safe food handling procedures, though, and problems rarely develop. When they do, large numbers of people may become sick, creating considerable public concern. Bacterial food poisoning Probably the most common food poisoning is from various species of bacteria.
Bacteria are on all but sterilized surfaces and they multiply with extreme rapidity.
Staphylococcus aureus , known as staph , is found on the hands of most people. This is a bacterium that can contaminate many different kinds of food, although it is often associated with custards and foods that contain dairy products. The main problem with staph comes when a prepared dish has not been cooked to a high enough temperature and then sits for a time at room temperature. In warm food staph bacteria can multiply rapidly. Once eaten, the contaminated food causes vomiting and diarrhea , but gastric distress generally clears up in a few hours or overnight without treatment.