Ptomaine poisoning | Causes, signs, symptoms and treatment Ptomaine or food poisoning is most usually caused by eating food that is contaminated by bacteria Contamination of food can happen at any point of production: growing, harvesting, processing, storing, shipping or preparing
ptomaine poisoning - Medical Dictionary ptomaine poisoning a term commonly misapplied to food poisoning Contrary to popular belief, ptomaines are not injurious to the human digestive system, which is quite capable of reducing them to harmless substances
Foodborne illness - Wikipedia In the 19th century, the Italian chemist Francesco Selmi, of Bologna, introduced the generic name ptomaine (from Greek ptōma, "fall, fallen body, corpse") for alkaloids found in decaying animal and vegetable matter, especially (as reflected in their names) putrescine and cadaverine [68]
PTOMAINE Definition Meaning - Merriam-Webster The meaning of PTOMAINE is any of various organic bases which are formed by the action of putrefactive bacteria on nitrogenous matter and some of which are poisonous
PTOMAINE POISONING—WHAT IS IT? - JAMA Network Among a large number of alleged outbreaks that have been specially studied for The Journal, the diagnosis of "ptomaine poisoning" was assigned to about one third of the cases involved This has long been an expression to conjure with in medicine as well as in the writings and conversations of the layman
Ptomaine poisoning - The Lancet For a generation or so, ptomaine poisoning was a convenient explanation for outbreaks of “food poisoning”, and, in its chronic form, could easily be invoked to explain obscure clusters of symptoms
PTOMAINE Definition Meaning | Dictionary. com Any of various toxic nitrogenous organic compounds produced by bacterial decomposition of protein, especially in dead animal tissue Ptomaines are bases and are formed by removing the carboxyl group (COOH) from amino acids
Food poisoning | Bacteria, Contamination, Prevention | Britannica food poisoning, acute gastrointestinal illness resulting from the consumption of foods containing one or more representatives of three main groups of harmful agents: natural poisons present in certain plants and animals, chemical poisons, and microorganisms (mainly bacteria) and their toxic secretions