Editing Staphylococcus aureus (section)

=== Food poisoning ===
''Staphylococcus aureus'' is also responsible for [[foodborne illness|food poisoning]] and achieves this by generating toxins in the food, which is then ingested.<ref>{{cite web |url= https://www.cdc.gov/foodsafety/diseases/staphylococcal.html |title= Staphylococcal Food Poisoning |date=4 October 2016|website=cdc.gov |publisher=hhs.gov |access-date= 23 October 2016}}</ref> Its [[incubation period]] lasts 30 minutes to eight hours,<ref>"Staphylococcus." Foodsafety.gov, U.S. Department of Health and Human Services, https://www.foodsafety.gov/poisoning/causes/bacteriaviruses/staphylococcus/.</ref> with the illness itself lasting from 30 minutes to 3 days.<ref>"Staphylococcal Food Poisoning." Food Safety, Centers for Disease Control and Prevention, 4 October 2016, https://www.cdc.gov/foodsafety/diseases/staphylococcal.html.</ref> Preventive measures one can take to help prevent the spread of the disease include washing hands thoroughly with soap and water before preparing food. The [[Centers for Disease Control and Prevention]] recommends staying away from any food if ill, and wearing gloves if any open wounds occur on hands or wrists while preparing food. If storing food for longer than 2 hours, it is recommended to keep the food [[Temperature danger zone|below 4.4 or above 60 °C]] (below 40 or above 140&nbsp;°F).<ref>{{cite web | vauthors = Woodson J |title=Centers for disease control and prevention |url= https://www.cdc.gov/foodsafety/diseases/staphylococcal.html |archive-url= https://web.archive.org/web/20160208065403/http://www.cdc.gov/foodsafety/diseases/staphylococcal.html |url-status=live |archive-date=8 February 2016 |website=Food Safety |access-date=24 October 2017 }}</ref>