What type of food is Staphylococcus most commonly linked to?

Staphylococcus is most commonly linked to reheated protein foods due to the bacteria's ability to produce toxins that can survive even after cooking. When protein-rich foods, such as meats, are cooked and then improperly stored or handled, they can be contaminated with Staphylococcus aureus, a bacteria that is often found on the skin and in the nasal passages of healthy individuals. If these foods are not kept at safe temperatures, the bacteria can multiply and produce toxins that are harmful if ingested.

Reheating these foods does not eliminate the toxins, making them particularly risky if they have been out of temperature control for an extended period. In contrast, undercooked ground meat is usually associated with pathogens like E. coli or Salmonella, salads typically involve produce rather than protein and may be more linked to different types of contamination, while cooked meats can be safe if they have been handled properly and kept at safe temperatures.