What is the recommended method for preventing Staphylococcus aureus intoxication?

The recommended method for preventing Staphylococcus aureus intoxication focuses on proper food handling practices, particularly refrigeration and minimizing direct contact with food using bare hands. Staphylococcus aureus is a type of bacteria that can produce toxins in foods when they are improperly handled or stored, especially at room temperature.

Refrigeration is crucial in slowing down the growth of this bacteria, as it thrives in warm environments. Keeping foods chilled reduces the likelihood of bacterial multiplication and, consequently, the risk of intoxication. Additionally, avoiding bare-hand contact helps prevent the transfer of bacteria from person to food, maintaining food safety. This is an essential practice in food handling to ensure that safe food preparation and serving standards are followed, reducing the risk of foodborne illness.

The other methods, while they may have safety benefits in different contexts, do not specifically address the prevention of Staphylococcus aureus intoxication as effectively. Cooking food at high temperatures can kill the bacteria, but it does not prevent the toxins that may have been produced prior to cooking if the food was mishandled. Freezing can also stop bacterial growth, but it does not kill the toxins already produced. Frequent stirring of food does not mitigate the risk of intoxication, as it relates more to even