Which bacteria is commonly carried in the nose and transferred to food by food handlers?

Staphylococcus aureus is commonly found in the human nasal passages and skin. This bacteria can easily be transferred to food when food handlers touch their nose or face and then handle food without proper handwashing. Once in food, Staphylococcus aureus can produce toxins that are resistant to heat, making it particularly hazardous because the toxins may not be destroyed by cooking.

In contrast, E. coli is typically associated with undercooked meat and contaminated produce; Salmonella is primarily linked to poultry, eggs, and meat; and Listeria is found in deli meats and unpasteurized dairy products. Each of these has different transmission routes and environments, but it is specifically Staphylococcus aureus that is known for its transfer from the nasal cavity to food through direct contact with food handlers. This emphasizes the importance of good hygiene practices in food service to prevent contamination and foodborne illnesses.