What is a key practice to prevent contamination from Staphylococcus aureus?

Regular hand washing is a crucial practice for preventing contamination from Staphylococcus aureus because this bacterium is often spread by food handlers who carry it on their skin or in their nasal passages. Staphylococcus aureus can easily enter food when hands come into contact with it, especially if proper hygiene is not observed. By regularly washing hands with soap and water, food handlers can effectively remove harmful bacteria from their hands, significantly reducing the risk of transferring this pathogen to food during preparation or serving.

While cooking meat to high temperatures can kill bacteria present in food, it does not address contamination that may occur before cooking, such as from improper hand hygiene. Similarly, storing food at refrigerated temperatures is important for slowing down the growth of bacteria, but it does not prevent contamination from occurring in the first place. Using sanitized utensils is also a good practice, but it does not replace the need for proper hand washing, as contaminated hands can negate the benefits of using clean utensils. Therefore, maintaining hand hygiene is essential in preventing the spread of Staphylococcus aureus in food service environments.