In bacterial pathogenesis: Food burne bacterial toxins

Bacterias are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria has contaminated the food .To prevent illness, always follow the food safety steps: clean, separate, cook, and chill. The bacteria causes the most illnesses, hospitalizations, or deaths are-Campylobacter ,Clostridium perfringens ,E. coli, Listeria , Norovirus ,Salmonella ,Bacillus cereus , Clostridum botulism, Shigella ,Staphylococcus aureus (Staphylococcal), Vibrio Species Causing Vibriosis .The temperature range in which most bacteria grow is between ۴۰ degrees F (۵ degrees C) and ۱۴۰ degrees F (۶۰degrees C).Since food-poisoning bacteria are often present on many foods, knowing the characteristics of such bacteria is essential to an effective control program.Amongst others, the role of newly-described staphylococcal enterotoxins in Staphylococcal Food Poisoning has been controversially discussed. In addition, Bacillus thuringiensis and Clostridium difficile have been implicated as potential causative organisms in outbreak investigations .Food poisoning caused by the ingestion of preformed bacterial toxins is considered in relation to comparative symptoms, procedures for extraction and purification of the causal toxins, their chemistry, serology,assay procedures and pharmacology, in so far as these are known. When the symptoms caused by an exotoxin are chiefly those of gastrointestinal disorder.The organisms best known for formation of enterotoxins are the staphylococci.Common symptoms of foodborne diseases are nausea, vomiting, stomach cramps, and diarrhea and can even be life-threatening. Although anyone can get a foodborne illness, some people are more likely to develop one.

Keywords:

Bacteria , Food safety , Salmonella , Enterotoxins , Staphylococci