The Salt Lake County Health Department (SLCoHD) has determined that a food item served Sunday night at the St. Vincent de Paul Dining Hall contained Staphylococcal enterotoxin, a common cause of foodborne illness that produces symptoms consistent with those reported by the affected individuals.
The toxin is caused by Staphylococcus aureus, a common bacteria found on the skin that does not usually cause illness—unless it is introduced into improperly heated or cooled food. Staph bacteria are most often introduced into food when food handlers touch food with their bare hands. If that food is within the “food danger zone” of 40° F to 140° F, the bacteria can then grow and produce the toxin.
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