Food Chemistry

9.3 Toxic Compounds of Microbial Origin 471

Table 9.2.

Food poisoning by bacterial toxins

Staphylococcus

Clostridi

um

Bacillus cereus

Clo

stridium

E. coli 0157:H7

Microorganism:

aureus

botulinum

perfringens

Growth conditions

temperature range

10–45

◦C

4–35

◦C

10–45

◦C

12–52

◦C

8–45

◦C

pH range

4.

5

5

5–8

.^54

.0–7

.^5

Toxin

type

Protein

Protein

Lipid (?)

Protein

Protein

effective amount

0.

5–1 μg

0.

1–1 μg

10

8

spores

/g10

6

spores

/g

stability

Relatively

Thermolabile,

thermostable

inactivationat 80

◦C

/30 min

or 100

◦C

/5min

Incubation time

2–6 h

1–3 days

1–12 h

8–24 h

1 day

Duration of disease

1–3 days

Death after

0.

5–1 day

0.

5–1 day

1–3 days first

1–8 days, with

symptoms

survivors ill

2 days –?

6–8 months

disease

Symptoms

Vomiting,

Paralysis of the

Abdominal pain,

Diarrhoe, abdominal

Severe diarrhoe,

diarrhea,

nerve centres of the

nausea, diarrhea,

convulsions, nausea,

destruction of

abdominal pain

medulla oblongata

vomiting

loss of appetite

erythrocytes

Foods usually

Cold meat and

Homemade canned

Institutional/

Institutional/

Insufficiently

accounting for

cheese slices, mildly

meat, hind bony

community catering:

communal catering:

heated meat,

poisoning

acidic salads (meat,

ham, sliced sausages,

Heated and warmed

Heated and warmed

raw milk,

poultry, sausage,

trout fillets, canned

dishes, cereal

meat dishes, warm

unpasteurized

cheese, potatoes),

green beans

containing dishes

desserts, puddings,

apple juice,

mayonnaise, cream

(corn, rice)

cream fillings

unwashed fruit

fillings in baked

in baked products

and vegetables

products