Poisoning by food containing any one of several heat stable enterotoxins produced by certain strains of staphylococci. When ingested, the toxin causes nausea, vomiting, diarrhea, intestinal cramps, and, in severe cases, prostration and shock. The attack usually lasts less than a day. Fatalities are rare. Hygienic preparation techniques can prevent this form of food poisoning. People preparing foods should cook all foods thoroughly, refrigerate foods during storage, and wash hands and equipment and surfaces used in food preparation before and after handling foods. Certain foods (e.g., meat, poultry, fish, and those containing mayonnaise, eggs, or cream) should be refrigerated and used as soon as possible, and cooked until their internal temperatures equal or exceed safe limits.