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Clostridium perfringens is a common cause of food poisoning in the United States. C. perfringens produces spores, and when these spores are consumed, they produce a toxin that causes diarrhea. Foods cooked in large batches and held at unsafe temperatures (between 40 °F and 140 °F) are the source of C. perfringens food poisoning outbreaks.
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
Clostridium enterotoxin is a nine-stranded beta sheet sandwich in shape. It has been determined that it is very similar to other spore-forming bacteria. [1] The binding site is between beta sheets eight and nine. This allows the human claudin-3,4,6,7,8 and 14 to bind but not 1,2,5, and 10.
This toxin has been shown to be the key virulence factor in infection with C. perfringens; the bacterium is unable to cause disease without this toxin. [1] Further, vaccination against the alpha toxin toxoid protects mice against C. perfringens gas gangrene. [2]
[9] [10] Eating deteriorated food could not be considered safe due to mycotoxins or microbial wastes. Some pathogenic bacteria, such as Clostridium perfringens and Bacillus cereus, are capable of causing spoilage. [11] Issues of food spoilage do not necessarily have to do with the quality of the food, but more so with the safety of consuming ...
The T-2 toxin was an outbreak and made humans develop symptoms like food poisoning, chills, nausea, dizziness, etc. [38] The trichothecenes mycotoxin affects animals by decreasing plasma glucose, red blood cell and leukocyte counts. [38] Pathological changes in the liver and stomach, as well as weight loss has been accounted for. [38]
Enterotoxemia is a condition induced by the absorption of large volumes of toxins produced by bacteria such as Clostridium perfringens from the intestines. [1] There are several strains of C. perfringens (type B, C, and D) that may lead to the development of this gastrointestinal condition. [citation needed]
Clostridial necrotizing enteritis (CNE) is a severe and potentially fatal type of food poisoning caused by a β-toxin of Clostridium perfringens, [1] Type C. It occurs in some developing regions, particularly in New Guinea, where it is known as pig-bel.