Data indicate that most raw fresh and frozen poultry, both chicken and turkey, are contaminated with S. aureus (20). And in most studies, the numbers reported are rather high (>1000 organisms/g or cm2). This organism must multiply to reach even higher levels in a food and produce toxin in order for a case of foodborne illness to occur. Staphylococci are not good competitors, so even if initial levels are high, as bacterial competition increases during refrigerated storage (even during temperature-abuse situations), the number of staphylococci on raw poultry tends to decrease considerably. This organism becomes a concern on raw poultry only when the natural bacterial population is significantly decreased by some type of bactericidal treatment, especially when followed by temperature-abuse conditions. Because normal heating or reheating will not destroy the toxin produced by this organism, the easiest precaution for preventing staphylococcal foodborne illness is to refrigerate cooked poultry quickly.
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It is a well known fact that homemade food is always a healthier option for pets when compared to the market packed food. The increasing hazards to the health of the pets have made pet owners stick to containment of commercial pet food. The basic fundamentals of health for human beings are applicable for pets also.