Foods that are associated with staph food poisoning include:

Tellurite and lithium chloride in Baird-Parker agar inhibit the growth of most bacteria, while pyruvate and glycine specifically promote the growth of S. aureus. Tryptic soy broth (TSB) and BHI are the preferred media to grow cultures of Staphylococci.

Mannitol Salt Agar (MSA) is a selective and differential medium. The high concentration of salt (7.5%) selects for members of the genus Staphylococcus, since they can tolerate high saline levels. The Staphylococcus aureus ferments mannitol and turns the medium yellow.

What would be the likely consequences of omitting the NaCl in Mannitol Salt Agar? Why? Non-staphylococcus bacteria would be able to grow on the media. This may lead to false positives for Non-staphylococcus that can ferment mannitol.

Wipe the surface or object with a disinfectant, and let it dry. Choose a commercial, phenol- containing disinfecting product. The EPA provides a list of EPA-registered products effective against MRSA. You can also use a mix of 1 tablespoon bleach to 1 quart of water (using a fresh mix each day you clean).

• Meats.
• Poultry and egg products.
• Salads such as egg, tuna, chicken, potato, and macaroni.
• Bakery products such as cream-filled pastries, cream pies, and chocolate eclairs.
• Sandwich fillings.
• Milk and dairy products.

5 Crucial Foods for Fighting Infection

1. Poultry. Chicken, quail, turkey and other birds are great resources of two components central to wound healing.
2. Yogurt. When buying yogurt, always purchase brands that have “live and active cultures” printed on the label.
3. Cauliflower.
4. Kale.
5. Garlic.