Which bacterium is responsible for foodborne intoxication?

Staphylococcus aureus is known for causing foodborne intoxication primarily due to the toxins it produces. Unlike infections that arise from the bacterium itself multiplying in the intestines, foodborne intoxication occurs when a person consumes food that contains the pre-formed toxins from this bacterium. These toxins are resistant to heat; therefore, even if the food is cooked, the toxins can still lead to illness.

E. coli and Salmonella, while also causing foodborne illnesses, typically lead to infections rather than intoxications, as they require the growth and metabolic activity of the bacteria in the gastrointestinal tract to cause symptoms. Campylobacter falls into the same category as these, primarily causing infections that are linked to the consumption of contaminated food or water.

This distinction highlights the unique role of Staphylococcus aureus in food safety, emphasizing the importance of proper food handling and hygiene to prevent its growth and toxin production.