Food Poisoning by Bacterial Toxins

Most (60-90%) cases of food poisoning are bacterial in nature. They are distinguished by food intake causing  

The harmful activity of these bacteria in the digestive tract is ascribed to enterotoxins, wbicb are classified into two groups exotoxms (toxins excreted by microorganisms into tbe surrounding medium) and endotoxins (retained by the microorganism cells but released when the cell disintegrates). 

Endotoxins are produced primarily by gramnegative bacteria. They act as antigens, are firmly bound to the bacterial cell wall and are complex in nature. They have protein, poly-saccharide and lipid components. Endotoxins are relatively heat stable and are in general active without a latent period. The toxins causing typhoid and paratyphoid fevers, salmonellosis and bacterial dysentery are in this group. Salmonellosis is very serious. It is an infection by toxins of about 300 different but closely related organisms. The infec- 

Microorganism Staphylococcus aureus Clostridium botulinum Bacillus cereus petfringens Clostridium E. coli 0157 H7 

Duration of disease 1-3 days Death after 1-8 days, with survivors ill 6-8 months 0.5-1 day 0.5-1 day 1-3 days first symptoms 2 days - disease 

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Food poisoning by bacterial toxins, such as salmonellosis or staphylococcal intoxication, is sometimes called ptomaine poisoning, which is incorrect. 

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