2009_Book_FoodChemistry

9.3 Toxic Compounds of Microbial Origin 471
Table 9.2. Food poisoning by bacterial toxins
Staphylococcus Clostridium Bacillus cereus Clostridium 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 5–8.5 4.0–7.5
Toxin
type Protein Protein Lipid (?) Protein Protein
effective amount 0.5–1 µg 0.1–1 µg 10 8 spores/g 10 6 spores/g
stability Relatively Thermolabile,
thermostable inactivation
at 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