What is the most common cause of bacterial food poisoning in the United States?

Staphylococcus aureus is recognized as one of the most common causes of bacterial food poisoning in the United States due to its ability to produce toxins that can lead to foodborne illness. This bacterium is often found in foods that are handled by humans, such as those containing cream, mayonnaise, or egg products, especially when left unrefrigerated for an extended period. The toxins produced by Staphylococcus aureus can result in gastrointestinal symptoms like nausea, vomiting, and diarrhea shortly after consumption, making it particularly notorious for causing rapid-onset food poisoning.

In terms of prevalence, Staphylococcus aureus is often implicated in cases associated with improper food handling, which contributes to its frequency as a cause of foodborne illnesses. When food contaminated with the bacteria is consumed, the toxins can act quickly, leading to the hallmark symptoms of food poisoning. This rapid onset of illness distinguishes it from other bacterial pathogens that may require a longer incubation period before symptoms present.

While other bacteria listed also cause food poisoning, they may not be as commonly cited in the United States as Staphylococcus aureus. For instance, Clostridium botulinum is associated with more severe but less common cases often linked to improperly preserved foods, Clostridium perfringens