Poisoning by food containing any one of several heat-stable enterotoxins produced by certain strains of staphylococci: When ingested, staphylococcal food poisoning causes nausea, vomiting, diarrhea, intestinal cramps, and, in severe cases, prostration and shock.

Hygienic preparation techniques can prevent this form of food poisoning. People preparing food should cook all food thoroughly, refrigerate food during storage, and wash the hands before and after handling various food products.

Certain kinds of food, such as meat, poultry, fish, and those containing mayonnaise, eggs, or cream should be refrigerated and used as soon as possible.