Control of Staphylococcus aureus pollution

To prevent Staphylococcus aureus from contaminating food and prevent people with bacteria from contaminating all kinds of food: regular health examination shall be carried out for production and processing personnel, and personnel suffering from local suppurative infection (such as scabies, finger suppuration, etc.), upper respiratory tract infection (such as sinusitis, suppurative pneumonia, mouth diseases, etc.) shall temporarily stop their work or change their posts To prevent the pollution of Staphylococcus aureus to milk and its products: for example, the milk factory should regularly check the breast of the cow, and should not squeeze the milk suffering from suppurative mastitis; after the milk is squeezed out, it should be quickly cooled to below - 10 ℃ to prevent toxin generation and bacterial reproduction Dairy products should be sterilized milk as raw materials, pay attention to low temperature preservation In the meat processing factory, the diseased parts of the poultry and livestock bodies suffering from local suppurative infection should be removed and processed by high temperature or other appropriate methods To prevent the formation of Staphylococcus aureus enterotoxin, the food should be stored under the condition of low temperature and good ventilation to prevent the formation of enterotoxin; in spring and summer with high temperature, the food should not be refrigerated or ventilated in a cool place for more than 6 hours, and should be thoroughly heated before eating