PMID: 5905949Mar 19, 1966

Food-borne bacterial toxins

Canadian Medical Association Journal
F S Thatcher

Abstract

Food poisoning caused by the ingestion of preformed bacterial toxins is considered in relation to comparative symptoms, procedures for extraction and purification of the causal toxins, their chemistry, serology, assay procedures and pharmacology, in so far as these are known.The bacteria discussed in this context are Clostridium botulinum, C. perfringens, Staphylococcus aureus, Bacillus cereus, and Vibrio parahemolyticus. The possible roles of the enterococci, Proteus, E. coli and of unknown species, in relation to production of non-antigenic toxic substances, are discussed briefly.Requirements for prevention of the various forms of bacterial food poisoning are outlined.

Related Concepts

Foodborne Botulism
Foodborne Disease
Staphylococcal Food Poisoning
Staphylococcal Infections
Toxin

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