What is primarily responsible for preventing Staphylococcal food intoxication?

Good personal hygiene practices are crucial for preventing Staphylococcal food intoxication primarily because this type of foodborne illness is often caused by toxins produced by Staphylococcus aureus bacteria, which can be present on the skin and in the noses of food handlers. If food handlers do not practice good hygiene, such as washing hands thoroughly after using the restroom or before handling food, they can contaminate food with these bacteria.

Although proper cooking temperatures, freezing foods, and refrigeration of leftovers also play important roles in food safety, they are less relevant specifically to preventing Staphylococcal food intoxication. Cooking temperatures can kill the bacteria but do not eliminate toxins that may have already been produced. Freezing may inhibit bacterial growth but will not kill the toxins. Refrigeration is important for slowing bacterial growth but does not replace the need for food handlers to maintain high standards of personal cleanliness to prevent contamination from the outset. This highlights the critical importance of hygiene in the prevention of foodborne illnesses, particularly those associated with Staphylococcus aureus.