Staphylococcal Enterotoxin B

This page is a basic fact sheet about Staphylococcal Enterotoxin B.

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Characteristics
Toxicology and symptomatology
Cautions
First-aid and therapy
Neutralization and decontamination

Characteristics		Basic characteristics: produced by the bacterium Staphylococcus aureus protein toxin, molecular weight 35,000 daltons more stable than botulinal toxins heat resistant produces effects by direct irritant action on mucosa of the gastrointestinal tract (diarrhea) as well as by stimulation of vagal and sympathetic nerves (vomiting)

Toxicology and symptomatology		Properties include: casualty dosage (unmasked): less than 1 mg-min/m3 (milligram per minute per cubic meter) generally not lethal but incapacitating initial effects begin 30 minutes to 7 hours after ingestion of contaminated food; earlier if airborne symptoms: increased salivation; severe nausea; vomiting; abdominal pain; often watery diarrhea; prostration; fever; hypotensive effects (lowered blood pressure, producing dizziness, etc.) recovery usually occurs within 24 hours death occurs only with excessive dehydration there is NO person-to-person spread there is NO need for isolation of patients

Cautions		Important precautions include: Staphylococcal Enterotoxin B is not destroyed by boiling infants and debilitated persons are particularly susceptible to the dehydration effects of the poisoning protection required: gas mask if aerosol exposure is anticipated; avoid consumption of contaminated food and/or water

First-aid and therapy		Therapy is essentially supportive treatment of symptoms (fluid replacement).

Neutralization and decontamination

There are no recognized techniques.

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