Clostridium toxin formation

Clostridium difficile Pathogen iTRAQ Stress-related physiology toxin formation (173,174)... 

Some decades later, nitrite was recognized as a potent inhibitor of microorganisms, including pathogens, in many meat products. In particular, the inhibition of Clostridium botulinum, with accompanying toxin formation, was established. The role of nitrite in the characteristic cured meat flavor was still noticed later on. 

Labbe RG, Nollan LL. Stimulation of clostridium-perfringens entero-toxin formation by caffeine and theobromine. Infect Immun 1981 34(l) 50-4. 

Sofos, N., F. F. Busta, K. Bhothipaksa, and C. E. Allen. 1979. Sodium nitrite and sorbic acid effects on Clostridium botulinum toxin formation in chicken frankfurter-type emulsions./. Food Sci. 44 668-675. 

A toxin is a poisonous substance produced by some bacteria, such as Clostridium tetani, the bacteria that cause tetanus. A toxin is capable of stimulating the body to produce antitoxins, which are substances that act in the same manner as antibodies. Toxins are powerful substances, and like other antigens, they can be attenuated. A toxin that is attenuated (or weakened) but still capable of stimulating the formation of antitoxins is called a toxoid. 

Blocker, D., Bachmeyer, C., Benz, R., Aktories, K. and Barth, H., Channel formation by the binding component of Clostridium botulinum C2 toxin glutamate 307 of C2II affects channel properties in vitro and pH-dependent C2I translocation in vivo, Biochem., 42, 5368-5377, 2003. 

Worldwide, sporadic cases and hmited outbreaks of botulism can occur when food and food products are prepared or preserved by improper methods that do not destroy the spores of Clostridium botulinum and permit the formation of botulinum toxin. In industrially developed countries, the case fatality rate of food-borne botulism is 5-10%. Person-to-person transmission of botulism is not known. Botulinum toxin is the most poisonous substance known and poses a major bioweapon threat. In addition to the clinical forms of natural botulism (food-borne, wound, and intestinal), there is a fourth, man-made form of inhalational botulism that results from aerosolized botulinum toxin. 

Reuner KH, Schlegel K, Just I, et al. (1991) Autoregulatory control of actin synthesis in cultured rat hepatocytes. In FEBS Letters. 286 100-4 Schmid A, Benz R, Just I, et al. (1994) Interaction of Olostridium botulinum 02 toxin with lipid bilayer membranes. Formation of cation-selective channels and inhibition of channel function by chloroquine. In J Biol Chem. 269 16706-11 Simpson LL (1982) A comparison of the pharmacological properties of Clostridium botulinum type 01 and 02 toxins. In J Pharmacol Exp Then 223 695-701 Simpson LL (1989a) Botulinum Neurotoxin andTetanus Toxin, pp 1 -422, San Diego Academic Press... 

The presence of nitrites has both a positive and negative impact on food safety. On one hand, in many countries, a correlation between stomach and liver cancers, induced probably by nitrosamines, and the amount of nitrites consumed is observed (Fine et al., 1982). On the other hand, nitrites inhibit the growth of Clostridium botulinum, thus reducing the risk of food contamination by botulinum toxins. Moreover, under the acidic conditions of the stomach, where they are involved in the formation of carcinogenic nitrosamines, nitrites are capable of neutralizing carcinogens formed as a result of protein pyrolysis (Pariza, 1982). 

In the case of fish on ice, attention is being given to a possible hazard from the presence of Clostridium botulinum type E. The formation of toxin at low temperature has been demonstrated experimentally, and this particular pathogen might not be controlled by the suggested dose of radiation. Fortunately, as far as the U.K. is concerned, type E has not been identified in fish coming from any of the waters for which the scheme is being considered. 

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