Introduction:

Staphylococcus is a frequent cause of food poisoning. In Cuba it is one of the main causes of outbreaks.

Objective:

Analyze the risk profile of staphylococcal food poisoning outbreaks in Cuba.

Methods:

An observational analytical study was conducted about hygienic and epidemiological factors associated to the risk for staphylococcal food poisoning in Cuba. The study was carried out at the National Institute of Hygiene, Epidemiology and Microbiology from January to November 2018. The information was obtained from a systematic bibliographic review, analysis of data from the Medical Microbiology National Reference Laboratory, and outbreak reports from the National Environmental Health Division. Microbiological risk was estimated with Ross-Sumner semi-quantitative software.

Results:

The main hazard identified was Staphylococcus aureus, enterotoxin A producers and determination of antimicrobial resistant isolates like methicillin-resistant Staphylococcus aureus. The food items most commonly involved were sweets, and safety was most frequently affected by cross-contamination in 31.4% of the outbreaks and inadequate preservation in 46.1%. Prediction of members of the population of interest becoming ill every year was 6 260.

Conclusions:

Risk for the occurrence of staphylococcal food poisoning outbreaks was considered to be high; surveillance is recommended of food items requiring direct manipulation and appropriate thermal treatment is not applied before consumption, with risk management actions aimed at manufacturers and consumers.

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