Enterotoxin, food poisoning

Staphylococcus auretAs Skin abscesses, impetigo, cellulitis, pneumonia, septic arthritis, osteomyelitis, toxic-shock syndrome, enterotoxin food poisoning, surgical infections Blepharitis, hordeolum, conjunctivitis, dacryocystitis, corneal ulcer, preseptal and orbital cellulitis, endophthalmitis... 

Campylobacter May interact and probably invade M Clostridium Enterotoxin (type A food poisoning) ... 

Bacillus cereus exotoxin is produced in the gastrointestinal tract after ingestion of improperly stored boiled or fried rice. B. cereus toxin is thermoresistant, as is staphylococcal enterotoxin. Symptoms of food poisoning occur up to six hours after food ingestion and are not characteristic (Butterton and Claderwood, 2001). 

Detection of staphylococcal enterotoxin B (SEB), a causative agent of food poisoning, was achieved by QDs conjugated with polyclonal sheep anti-SEB antibody.57 Moreover, this approach also harbors the possibility of a multiplexed immunoassay (see Fig. 12.3), which was first reported by Goldman et al.58 in 2004 four toxins of interest in food- or water-borne illnesses (cholera toxin, ricin,... 

Staphylococcal food poisoning results from the ingestion of food contaminated by an enterotoxin produced by certain strains of S. au-... 

B. cereus causes two different types of clinical syndromes. The first one is characterized by a short incubation period with vomiting, abdominal cramps, and to a lesser extent, diarrhea within 1 to 6 hours of ingestion of contaminated food. This syndrome is caused by a preformed heat-stable toxin. Similar to staphylococcal food poisoning, illnesses caused by B. cereus usually last less than 12 hours. The second syndrome has a longer incubation period (8-16 hours) and is caused by toxins produced in vivo after the ingestion of contaminated food. In this syndrome, patients experience diarrhea, abdominal cramps, and less frequently, vomiting. The heat-labile enterotoxin produced in this syndrome activates intestinal adenylate cyclase and causes intestinal fluid secretion. This illness usually resolves within 24 hours, but symptom durations of several days to weeks also have been observed. 

Chen TR, Chiou CS, Tsen HY (2004) Use of novel PCR primers specific to the genes of staphylococcal enterotoxin G, H, I for the survey of Staphylococcus aureus strains isolated from food-poisoning cases and food samples in Taiwan. Int J Food Microbiol 92 189-197 Chesneau O, Aubert S, Morvan A, Guesdon JL, el Solh N (1992) Usefulness of the ID32 staph system and a method based on rRNA gene restriction site polymorphism analysis for species and subspecies identification of staphylococcal cUnical isolates. J Clin Microbiol 30 2346-2352... 

SEB is, in fact, one of at least seven distinct enterotoxins produced by Staphylococcus aureus bacterial strains. When ingested, SEB causes classical symptoms of food poisoning violent vomiting, diarrhea, fever (41°C), and in severe cases, lethal shock. 12 The symptoms set in within six hours of ingestion, but although unpleasant, are usually self-limiting within 48 hours. Lethal doses of the toxin administered... 

A. Characteristics. Staphylococcal Enterotoxin B (SEB) is one of several exotoxins produced by Staphylococcus aureus, causing food poisoning when ingested. A BW attack with aerosol delivery of SEB to the respiratory tract produces a distinct syndrome causing significant morbidity and potential mortality. 

The staphylococcal enterotoxins are the most frequent cause of food poisoning. However, more severe physiological consequences, such as a life-threatening toxic shock-like syndrome, may result... 

The staphylococcal enterotoxins are a family of superantigen protein toxins produced by strains of Staphylococcus aureus. Staphylococcal enterotoxin B (SEB), a toxin often associated with food poisoning, was weaponized as an incapacitating agent by the United States during in the 1960s. When inhaled as a respirable aerosol, SEB causes fever, severe respiratory distress, headache, and sometimes nausea and vomiting. The mechanism of intoxication is... 

Enterotoxins. Toxic proteins formed by bacteria with molecular masses in the range from 27000 to 30000 which are usually excreted into the medium ( exotoxins). E. can be taken up with contaminated food or be formed by the bacteria colonizing the intestinal walls. Finally, the bacteria can penetrate the intestinal walls and then start to excrete the E. Some E. are thermally very stable and survive when food is boiled. E. from Salmonella and Staphylococcus species are the most frequent causes of food poisoning. Shortly after uptake, the symptoms of nausea, vomiting, diarrhea, and circulatory complaints occur. Deaths are rare and occur only when the subject is already in a weakened state. The sites of attack by E. vary, e.g., at intestinal epithelial cells or in the vegetative nervous system. For the production of antitoxins, E. are obtained by lysis of bacterial cells or from cell-free culture filtrates. E. have been detected, e. g., in the following bacterial species Bacillus cereus, Clostridium perfringens, Escherichia coli. Vibrio cholerae. Staphylococcus aureus, and Streptococcus faecalis. 

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