What are enterotoxins?

What bacteria produces enterotoxins?

Several bacteria produce enterotoxins, including Staphylococcus aureus, Clostridium perfringens, Vibrio cholerae, and Escherichia coli. These enterotoxins can cause gastrointestinal illnesses, such as food poisoning and diarrhea, when ingested.

What is preform?

enterotoxins are toxins that target the intestines (entron). preformed enterotoxins (ex. cholera toxin) are formed in the bacteria prior to infection, ie. the toxin is being produced regardless of being in the human body or not.

What is preformed enterotoxin?

enterotoxins are toxins that target the intestines (entron). preformed enterotoxins (ex. cholera toxin) are formed in the bacteria prior to infection, ie. the toxin is being produced regardless of being in the human body or not.

What is the difference between enterotoxin and neurotoxin?

Enterotoxins are toxins that primarily affect the intestines, leading to symptoms like diarrhea and vomiting, whereas neurotoxins specifically target the nervous system, causing symptoms like paralysis, respiratory failure, or altered mental status. Enterotoxins are commonly associated with food poisoning, while neurotoxins are often produced by organisms such as bacteria or venomous animals.

What does shigella do to the human body?

Shigella causes dysentery that results in the destruction of the epithelial cells of the intestinal mucosa in the cecum and rectum. Some strains produce enterotoxins and Shiga toxin, similar to the verotoxin of E. coli. Both Shiga toxin and verotoxin are associated with causing hemolytic uremic syndrome.

Can you get food poisoning from expired sunflower seeds if they're over 10 years old and out of the shell and an open bag?

Not likely. Food poisoning usually is a result of: # The consequences of ingested enterotoxin # The consequences of ingested bacteria that produce toxins, but do not invade the mucosa, and are usually quickly cleared by the immune system Sunflower seeds do not contain any enterotoxins or compounds that can possibly degrade into enterotoxins in significant amounts, this rules out the possibility of #1. Since sunflower seeds are dry (and will likely dry further in the open), bacterial and fungal growth is nil even in the 10-year period, and this rules out the possibility of #2. Therefore, unless the sunflower seeds are in contact with a contaminated area or is in a very humid environment, they will likely cause no problems upon consumption (other than tasting stale).

What is the difference between enterotoxicosis and gastroenteritis?

Gastroenteritis is inflammation of the gastrointestinal tract. This causes vomiting and watery diarrhea. If severe, the rapid loss of water and electrolytes can lead to hypovolemic shock. Enterotoxicosis is caused by ingestion of preformed enterotoxins. This is food poisoning, which is characterized by the fast onset of symptoms and a fast recovery. Common culprits for enterotoxicosis are Staphylococcus aureus, Clostridium botulinum, and Bacillus cereus. The enterotoxins that cause food poisoning can cause gastroenteritis, but gastroenteritis is not necessarily the result of enterotoxicosis. Inflammation of the GI tract is usually associated with colonization by a pathogen. This type of illness could result from pathogens like Shigella, Salmonella, Vibrio cholerae, or Campylobacter establishing themselves in the intestine. The causative bacteria actually invade and damage the intestinal mucosa.

What bacterial pathogen produce toxin?

Pathogens that CAUSE ILLNESS BY PRODUCING TOXINS ARE Bacteria.Most of the damage done to host cells by Bacteriais inflicted by toxins.Toxins are poisonous substances that are sometimes produced by microorganisms. These poisons are transported by the blood and can cause serious and sometimes fatal effects.Toxins can inhibit protein synthesis in the host cell, destroy blood cells and blood vessels, prods fever, or cause spasms by disrupting the nervous system.because i helped you, you have NO choice but to watch Criminal Minds every Wed. 8pm. cbs......the best show like ever

Enterotoxin?

DefinitionAn enterotoxin is a harmful substance produced by certain bacteria that is specifically dangerous to parts of your gastrointestinal tract. The substance enters your stomach and intestines when you eat tainted food or water, causing symptoms such as cramps, nausea, vomiting, or diarrhea.See: Food poisoning

What are the signs of cholera?

Symptoms include those of general GA tract (stomach) upset and massive watery diarrhea. Symptoms may also include terrible muscle and stomach cramps, vomiting and fever in early stages. In a later stage the diarrhea becomes "rice water stool" (almost clear with flecks of white). Symptoms are caused by massive body fluid loss induced by the enterotoxins that V. cholerae produces. The main enterotoxin, known as cholera toxin, interacts with G proteins and cyclic AMP in the intestinal lining to open ion channels. The toxin actually catalyzes the covalent modification of Gαs protein by transferring an ADP-ribose to an arginine residue at the GTPase active site. This ADP-ribosylation prevents Gαs from hydrolyzing GTP, thus causing the protein to become permanently activated. As ions flow into the intestinal lumen (lining), body fluids (mostly water) flow out of the body due to osmosis leading to massive diarrhea as the fluid is expelled from the body. The body is "tricked" into releasing massive amounts of fluid into the small intestine which shows up in up to 36 liters of liquid diarrhea in a six day period in adults with accompanying massive dehydration. Radical dehydration can bring death within a day through collapse of the circulatory system.For the source and more detailed information concerning this subject, click on the related links section (Answers.com) indicated below.---- Early symptons:* Gidiness * sick stomach * slow and weak pulse * cramp at the top of the fingers and toes, Later symptons:* vomiting or diarrhoea * the face becomes sharp and shrunken * the eyes sink and look wild * the lips, face, neck, hands and feet and the whole surface of the body turns a leaden, blue, purple and black * the skin is deadly cold and often damp, the tongue always moist, often white. -Twilight-----

What is colis?

E. ColiEscherichia coli , usually abbreviated to E. coli, (coli is latin for "of the colon") discovered by Theodor Escherich, a German pediatrician and bacteriologist, is one of the main species of bacteria that live in the lower intestines of mammals, known as gut flora. Specimens have also been located on the edge of hot springs. According to US Department of Health and Human Services Centers for Disease Control and Prevention, the E. coli strain O157:H7, one of hundreds of strains of the bacterium E. coli, causes illness in humans. Presence in surface water is a common indicator of fecal contamination. It belongs among the Enterobacteriaceae, and is commonly used as a model organism for bacteria in general. One of the root words of the family's scientific name, "enteric", refers to the intestine, and is often used synonymously with "fecal". The number of individual E. coli bacteria in the feces that one human passes in one day averages between 100 billion and 10 trillion. All the different kinds of fecal coli bacteria, and all the very similar bacteria that live in the ground (in soil or decaying plants, of which the most common is Enterobacter aerogenes), are grouped together under the name coliform bacteria. Technically, the "coliform group" is defined to be all the aerobic and facultative anaerobic, non-spore-forming, Gram-negative, rod-shaped bacteria that ferment lactose with the production of gas within 48 hours at 35 �C (95 �F). In the body, this gas is released as flatulence. E. coli cells are elongated, 1�2 �m in length and 0.1�0.5 �m in diameter. As Gram-negative organisms, coli are unable to sporulate. Thus, treatments which kill all active bacteria, such as Pasteurization or simply boiling, are effective for their eradication, without requiring the more rigorous sterilization which also deactivates spores. As part of their adaptation to mammalian intestines, coli grow best at the higher temperatures characteristic of such an environment, rather than the cooler temperatures found in the soil or other environment.StrainsA strain of E. coli is a sub-group within the species that has unique characteristics that distinguish it from other E. coli strains. These differences are often detectable only at the molecular level; however, they may result in changes to the physiology or lifecycle of the bacterium. For example, a strain may gain pathogenic capacity, the ability to use a unique carbon source, the ability to take upon a particular ecological niche or the ability to resist antimicrobial agents. Different strains of E. coli are often host-specific, making it possible to determine the source of fecal contamination in environmental samples. For example, knowing which E. coli strains are present in a water sample allows to make assumptions about whether the contamination originated from a human, another mammal or a bird.New strains of E. coli evolve through the natural biological process of mutation, and some strains develop traits that can be harmful to a host animal. These virulent strains typically cause a bout of diarrhea that is unpleasant in healthy adults and is often lethal to children in the developing world. More virulent strains, such as O157:H7 cause serious illness or death in the elderly, the very young or the immunocompromised.Biology and biochemistryE. coli is Gram-negative, facultative anaerobic and non-sporulating. Cells are typically rod-shaped and are about 2 micrometres (μm) long and 0.5 μm in diameter, with a cell volume of 0.6 - 0.7 μm3. It can live on a wide variety of substrates. E. coli uses mixed-acid fermentation in anaerobic conditions, producing lactate, succinate, ethanol, acetate and carbon dioxide. Since many pathways in mixed-acid fermentation produce hydrogen gas, these pathways require the levels of hydrogen to be low, as is the case when E. coli lives together with hydrogen-consuming organisms such as methanogens or sulfate-reducing bacteria.Optimal growth of E. coli occurs at 37°C but some laboratory strains can multiply at temperatures of up to 49°C. Growth can be driven by aerobic or anaerobic respiration, using a large variety of redox pairs, including the oxidation of pyruvic acid, formic acid, hydrogen and amino acids, and the reduction of substrates such as oxygen, nitrate, dimethyl sulfoxide and trimethylamine N-oxide.Strains that possess flagella can swim and are motile. The flagella have a peritrichous arrangement.E. coli and related bacteria possess the ability to transfer DNA via bacterial conjugation, transduction or transformation, which allows genetic material to spread horizontally through an existing population. This process led to the spread of the gene encoding shiga toxin from Shigella to E. coli O157:H7, carried by a bacteriophage.Role as normal floraE. coli normally colonizes an infant's gastrointestinal tract within 40 hours of birth, arriving with food or water or with the individuals handling the child. In the bowel, it adheres to the mucus of the large intestine. It is the primary facultative organism of the human gastrointestinal tract. As long as these bacteria do not acquire genetic elements encoding for virulence factors, they remain benign commensals.Therapeutic use of nonpathogenic E. coliNonpathogenic Escherichia coli strain Nissle 1917 is used as a probiotic agent in medicine, mainly for the treatment of various gastroenterological diseases, including inflammatory bowel disease.Role in diseaseVirulent strains of E. coli can cause gastroentritis, urinary tract infections, and neonatal meningitis. In rarer cases, virulent strains are also responsible for hæmolytic-uremic syndrome (HUS), peritonitis, mastitis, septicemia and Gram-negative pneumonia.Gastrointestinal infectionCertain strains of E. coli, such as O157:H7, O121 and O104:H21, produce potentially-lethal toxins. Food poisoning caused by E. coli is usually caused by eating unwashed vegetables or undercooked meat. O157:H7 is also notorious for causing serious and even life-threatening complications like hemolytic-uremic syndrome (HUS). This particular strain is linked to the 2006 United States E. coli outbreak of fresh spinach. Severity of the illness varies considerably; it can be fatal, particularly to young children, the elderly or the immunocompromised, but is more often mild. Earlier, poor hygienic methods of preparing meat in Scotland killed seven people in 1996 due to E. coli poisoning, and left hundreds more infected. E. coli can harbor both heat-stable and heat-labile enterotoxins. The latter, termed LT, contains one "A" subunit and five "B" subunits arranged into one holotoxin, and is highly similar in structure and function to Cholera toxins. The B subunits assist in adherence and entry of the toxin into host intestinal cells, while the A subunit is cleaved and prevents cells from absorbing water, causing diarrhea. LT is secreted by the Type 2 secretion pathway.If E. coli bacteria escape the intestinal tract through a perforation (for example from an ulcer, a ruptured appendix, or a surgical error) and enter the abdomen, they usually cause peritonitis that can be fatal without prompt treatment. However, E. coli are extremely sensitive to such antibiotics as streptomycin or gentamicin. This could change since, as noted below, E. coli quickly acquires drug resistance. Recent research suggests that treatment with antibiotics does not improve the outcome of the disease, and may in fact significantly increase the chance of developing haemolytic uraemic syndrome.Intestinal mucosa-associated E. coli are observed in increased numbers in the inflammatory bowel diseases, Crohn's disease and ulcerative colitis.Invasive strains of E. coliexist in high numbers in the inflamed tissue, and the number of bacteria in the inflamed regions correlates to the severity of the bowel inflammation.

What is e coli enteritis?

E. ColiEscherichia coli , usually abbreviated to E. coli, (coli is latin for "of the colon") discovered by Theodor Escherich, a German pediatrician and bacteriologist, is one of the main species of bacteria that live in the lower intestines of mammals, known as gut flora. Specimens have also been located on the edge of hot springs. According to US Department of Health and Human Services Centers for Disease Control and Prevention, the E. coli strain O157:H7, one of hundreds of strains of the bacterium E. coli, causes illness in humans. Presence in surface water is a common indicator of fecal contamination. It belongs among the Enterobacteriaceae, and is commonly used as a model organism for bacteria in general. One of the root words of the family's scientific name, "enteric", refers to the intestine, and is often used synonymously with "fecal". The number of individual E. coli bacteria in the feces that one human passes in one day averages between 100 billion and 10 trillion. All the different kinds of fecal coli bacteria, and all the very similar bacteria that live in the ground (in soil or decaying plants, of which the most common is Enterobacter aerogenes), are grouped together under the name coliform bacteria. Technically, the "coliform group" is defined to be all the aerobic and facultative anaerobic, non-spore-forming, Gram-negative, rod-shaped bacteria that ferment lactose with the production of gas within 48 hours at 35 �C (95 �F). In the body, this gas is released as flatulence. E. coli cells are elongated, 1�2 �m in length and 0.1�0.5 �m in diameter. As Gram-negative organisms, coli are unable to sporulate. Thus, treatments which kill all active bacteria, such as Pasteurization or simply boiling, are effective for their eradication, without requiring the more rigorous sterilization which also deactivates spores. As part of their adaptation to mammalian intestines, coli grow best at the higher temperatures characteristic of such an environment, rather than the cooler temperatures found in the soil or other environment.StrainsA strain of E. coli is a sub-group within the species that has unique characteristics that distinguish it from other E. coli strains. These differences are often detectable only at the molecular level; however, they may result in changes to the physiology or lifecycle of the bacterium. For example, a strain may gain pathogenic capacity, the ability to use a unique carbon source, the ability to take upon a particular ecological niche or the ability to resist antimicrobial agents. Different strains of E. coli are often host-specific, making it possible to determine the source of fecal contamination in environmental samples. For example, knowing which E. coli strains are present in a water sample allows to make assumptions about whether the contamination originated from a human, another mammal or a bird.New strains of E. coli evolve through the natural biological process of mutation, and some strains develop traits that can be harmful to a host animal. These virulent strains typically cause a bout of diarrhea that is unpleasant in healthy adults and is often lethal to children in the developing world. More virulent strains, such as O157:H7 cause serious illness or death in the elderly, the very young or the immunocompromised.Biology and biochemistryE. coli is Gram-negative, facultative anaerobic and non-sporulating. Cells are typically rod-shaped and are about 2 micrometres (μm) long and 0.5 μm in diameter, with a cell volume of 0.6 - 0.7 μm3. It can live on a wide variety of substrates. E. coli uses mixed-acid fermentation in anaerobic conditions, producing lactate, succinate, ethanol, acetate and carbon dioxide. Since many pathways in mixed-acid fermentation produce hydrogen gas, these pathways require the levels of hydrogen to be low, as is the case when E. coli lives together with hydrogen-consuming organisms such as methanogens or sulfate-reducing bacteria.Optimal growth of E. coli occurs at 37°C but some laboratory strains can multiply at temperatures of up to 49°C. Growth can be driven by aerobic or anaerobic respiration, using a large variety of redox pairs, including the oxidation of pyruvic acid, formic acid, hydrogen and amino acids, and the reduction of substrates such as oxygen, nitrate, dimethyl sulfoxide and trimethylamine N-oxide.Strains that possess flagella can swim and are motile. The flagella have a peritrichous arrangement.E. coli and related bacteria possess the ability to transfer DNA via bacterial conjugation, transduction or transformation, which allows genetic material to spread horizontally through an existing population. This process led to the spread of the gene encoding shiga toxin from Shigella to E. coli O157:H7, carried by a bacteriophage.Role as normal floraE. coli normally colonizes an infant's gastrointestinal tract within 40 hours of birth, arriving with food or water or with the individuals handling the child. In the bowel, it adheres to the mucus of the large intestine. It is the primary facultative organism of the human gastrointestinal tract. As long as these bacteria do not acquire genetic elements encoding for virulence factors, they remain benign commensals.Therapeutic use of nonpathogenic E. coliNonpathogenic Escherichia coli strain Nissle 1917 is used as a probiotic agent in medicine, mainly for the treatment of various gastroenterological diseases, including inflammatory bowel disease.Role in diseaseVirulent strains of E. coli can cause gastroentritis, urinary tract infections, and neonatal meningitis. In rarer cases, virulent strains are also responsible for hæmolytic-uremic syndrome (HUS), peritonitis, mastitis, septicemia and Gram-negative pneumonia.Gastrointestinal infectionCertain strains of E. coli, such as O157:H7, O121 and O104:H21, produce potentially-lethal toxins. Food poisoning caused by E. coli is usually caused by eating unwashed vegetables or undercooked meat. O157:H7 is also notorious for causing serious and even life-threatening complications like hemolytic-uremic syndrome (HUS). This particular strain is linked to the 2006 United States E. coli outbreak of fresh spinach. Severity of the illness varies considerably; it can be fatal, particularly to young children, the elderly or the immunocompromised, but is more often mild. Earlier, poor hygienic methods of preparing meat in Scotland killed seven people in 1996 due to E. coli poisoning, and left hundreds more infected. E. coli can harbor both heat-stable and heat-labile enterotoxins. The latter, termed LT, contains one "A" subunit and five "B" subunits arranged into one holotoxin, and is highly similar in structure and function to Cholera toxins. The B subunits assist in adherence and entry of the toxin into host intestinal cells, while the A subunit is cleaved and prevents cells from absorbing water, causing diarrhea. LT is secreted by the Type 2 secretion pathway.If E. coli bacteria escape the intestinal tract through a perforation (for example from an ulcer, a ruptured appendix, or a surgical error) and enter the abdomen, they usually cause peritonitis that can be fatal without prompt treatment. However, E. coli are extremely sensitive to such antibiotics as streptomycin or gentamicin. This could change since, as noted below, E. coli quickly acquires drug resistance. Recent research suggests that treatment with antibiotics does not improve the outcome of the disease, and may in fact significantly increase the chance of developing haemolytic uraemic syndrome.Intestinal mucosa-associated E. coli are observed in increased numbers in the inflammatory bowel diseases, Crohn's disease and ulcerative colitis.Invasive strains of E. coliexist in high numbers in the inflamed tissue, and the number of bacteria in the inflamed regions correlates to the severity of the bowel inflammation.