date:Jun 08, 2016
od service industry because a lot ofStaphylococcusis introduced into food by food handlers via cuts on their hands. Theres a famous story of a Japanese foodservice chef producing ham for ham and eggs.Staphylococcusis salt tolerant, so it grows very well on foods like ham. This ham was held at some temperature below 40F, loaded onto a plane in Alaska and fed to a whole planeload of passengers who subsequently got sick. What makes that incident notable to me is that it was reported to that the che