Synonyms
food intoxication, food poisoning, food intoxication
Prognosis
Food poisoning by enterotoxin-forming bacteria usually lasts only 1 to 2 days. Botulism leads to death in 70% of cases if left untreated, but with intensive care therapy the mortality rate drops to below 10%. Note: this section is for particularly interested readers, interested laypersons can skip this section a) bacterial The bacterial species Staphylococcus aureus, Bacillus cereus and Clostridium perfringens produce enterotoxins as toxins, which is why they are counted among the enterotoxin-producing bacteria.
These toxins are proteins that attack the intestine via different modes of action and thus cause gastrointestinal complaints. In most cases, the superficial epithelial cells of the intestinal mucosa are damaged. In this way, the intestinal barrier is destroyed, resulting in loss of fluid and electrolytes, which manifests itself as diarrhea.
The clinical picture caused by Clostridium botulinum is called botulism. It is not the uptake of the bacteria that causes the corresponding symptoms, but the toxin produced by the bacteria, the botulism toxin, of which 7 different sub-forms are known. This toxin unfolds its effect at the nerve endings, where it prevents the release of the nerve messenger (transmitter) acetylcholine, so that the communication between nerve and muscles is interrupted.
In this way, affected muscle groups can no longer be moved, resulting in paralysis. It should be noted that bacterial food poisoning is not caused by the bacteria themselves, but rather by the toxins they produce. For this reason, they are not considered infectious bacterial diseases, but toxic.
b) Fungi The mode of action of amatoxin in food poisoning affects a certain enzyme in the body’s protein production, RNA polymerase. This is inhibited by amatoxin, which is why certain substances such as enzymes, hormones or receptors can no longer be produced and determine the clinical picture of food poisoning. Muscarin, on the other hand, acts at certain receptors of the nerve endings.
These are nicotinergic acetylcholine receptors, which are responsible for converting nerve signals into movement at the muscles. At these receptors, muscarin causes permanent excitation, resulting in the symptoms of food poisoning described above. Orellanin causes the inhibition of an enzyme, alkaline phosphatase, and prevents the formation of certain proteins.
c) Plant atropine acts on nerve receptors, namely on muscarinergic acetylcholine receptors. There it displaces the actual binding partner of the receptors, acetylcholine, and thus prevents their action. These receptors are found in the parasympathetic nervous system, which is restricted in its function by the atropine effect.
Scopolamine influences the same receptors as atropine. Exactly like this it has also an inhibiting effect. Solanin however probably has a toxic effect by influencing potassium channels.
d) Metals Arsenic interferes with certain biological processes, among other things in the repair of the DNA (genetic material) or in the energy metabolism. Lead inhibits certain enzymes of blood formation, but also has other effects on the body. e) Marine animals The toxin tetrodotoxin acts on the nerves by blocking certain channels (voltage-dependent sodium channels).
As a result, nerve conduction is blocked and movement and sensitivity disorders occur. Saxitoxin and ciguatoxin also act on these sodium channels, thus influencing nerve conduction and manifesting the picture of food poisoning.
