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Staphylococcus aureus - Food Standards
0.03 (CDC 2012). It is estimated that in the US, S. aureus accounts for 2.6% of foodborne illness caused by 31 major pathogens (Scallan et al. 2011). The incidence of staphylococcal food poisoning is seasonal. Most cases occur in the late summer when temperatures are warm and food is stored improperly (Montville and Matthews 2008).
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