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Toxins | A Wisdom Archive on Toxins | | Toxins A selection of articles related to Toxins | |
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toxins, Toxin, Toxin - Non-technical usage, Toxin - Use, Apitoxin, Hemotoxin, Neurotoxin
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| ARTICLES RELATED TO Toxins | | | |  Toxins: Encyclopedia II - Botulin toxin - Chemical warfareBotulin toxin has always been considered an inferior agent for chemical warfare since it degrades rapidly on exposure to air, and therefore an area attacked with the toxic aerosol would be safe to enter within a day or so. There are no documented cases of the toxin's actually being used in warfare; however, it was probably used in the Operation Anthropoid to kill top Nazi Reinhard Heydrich ([1]) and in "Operation Mongoose" in 1961, the CIA saturated some cigars, of Fidel Castro's favorite brand, with botulinum toxin for a possible assassination attempt. The cigars were never used, but when t ...
See also:Botulin toxin, Botulin toxin - Chemical overview, Botulin toxin - History, Botulin toxin - Chemical warfare, Botulin toxin - Medical uses, Botulin toxin - Chemical mechanism of toxicity Read more here: » Botulin toxin: Encyclopedia II - Botulin toxin - Chemical warfare |
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| | | | | | | Toxins: Encyclopedia II - Botulism - Botulinum toxin Botulinum toxin blocks the release of acetylcholine from nerve endings thus arresting their function. This toxin is unstable to heating, or on prolonged exposure to oxygen, so poisoning generally occurs from the use of improperly bottled or canned foods: typical instances of botulism would be home-bottled preserves used in salads. An unusual example of botulism occurred in Britain in the unusually hot, dry summer of 1976, when river levels dropped so low in some areas that feeding swans accidentally ingested material from anaerobic layers in a river (normally out of their r ...
See also:Botulism, Botulism - Symptoms foodborne and wound forms, Botulism - Infant botulism, Botulism - Botulinum toxin, Botulism - Diagnosis, Botulism - Treatment, Botulism - Complications, Botulism - Prevention, Botulism - Reference Read more here: » Botulism: Encyclopedia II - Botulism - Botulinum toxin |
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| | | | | | | Toxins: Encyclopedia II - Botulism - Treatment The respiratory failure and paralysis that occur with severe botulism may require a patient to be on a breathing machine for weeks, plus intensive medical and nursing care. After several weeks, the paralysis slowly improves. If diagnosed early, foodborne and wound botulism can be treated with an antitoxin which blocks the action of toxin circulating in the blood. This can prevent patients from worsening, but recovery still takes many weeks. Physicians may try to remove contaminated food still in the gut by inducing vomiting or by using enema ...
See also:Botulism, Botulism - Symptoms foodborne and wound forms, Botulism - Infant botulism, Botulism - Botulinum toxin, Botulism - Diagnosis, Botulism - Treatment, Botulism - Complications, Botulism - Prevention, Botulism - Reference Read more here: » Botulism: Encyclopedia II - Botulism - Treatment |
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| | | | | Toxins: Encyclopedia II - Insecticide - Classes of insecticides a short history A series of classes of insecticides have existed, as time progressed one class has largely replaced the one before it. These trends in the classes of compounds in some ways has mirrored the development of chemical warfare agents.
Heavy metals, eg lead, mercury, arsenic and plant toxins such as nicotine have been used for many years. Various plants have been used as folk insectides for centuries, including tobacco and pyrethrum.
Chlorine based agents, with the rise of the modern chemical industry it was possible for form organoc ...
See also:Insecticide, Insecticide - Classes of insecticides a short history, Insecticide - Environmental Effects, Insecticide - Application methods, Insecticide - Individual insecticides, Insecticide - Chlorinated, Insecticide - Organophosphorus, Insecticide - Plant toxin derived Read more here: » Insecticide: Encyclopedia II - Insecticide - Classes of insecticides a short history |
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| | | | | Toxins: Encyclopedia II - Botulism - Infant botulism Infant botulism is the most common form of the ailment in the United States. The mode of action of this form is through actual infection by germinating spores in the gut of an infant. Infection results in constipation, general weakness, loss of head control and difficulty feeding. Because of these symptoms, infant botulism is often referred to as floppy baby syndrome.
Honey, corn syrup, and other sweeteners are potentially dangerous for infants. This is because the mixture of the non-acidic digestive juices of an infant, the hu ...
See also:Botulism, Botulism - Symptoms foodborne and wound forms, Botulism - Infant botulism, Botulism - Botulinum toxin, Botulism - Diagnosis, Botulism - Treatment, Botulism - Complications, Botulism - Prevention, Botulism - Reference Read more here: » Botulism: Encyclopedia II - Botulism - Infant botulism |
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| | | | | Toxins: Encyclopedia II - Clostridium difficile - Diagnosis and treatment There has been debate about the emergence of a resistant strain: certain strains that express only the Toxin B are now present in many hospitals and caution as to ordering both toxins should occur, in that many laboratories only test for the more prevalant Toxin A. This can contribute to a delay in obtaining laboratory results, which is often the cause of prolonged illness and poor outcomes. Often clinicians begin treatment before results have come back based on clinical presentation to prevent such occurrences. Knowledge of the local epidem ...
See also:Clostridium difficile, Clostridium difficile - Bacteriology, Clostridium difficile - Characteristics, Clostridium difficile - Toxins, Clostridium difficile - Role in disease, Clostridium difficile - Diagnosis and treatment, Clostridium difficile - Pharmacotherapy, Clostridium difficile - Recurrence, Clostridium difficile - Notable outbreaks, Clostridium difficile - Cracking of the genetic code of the Quebec strain, Clostridium difficile - External link Read more here: » Clostridium difficile: Encyclopedia II - Clostridium difficile - Diagnosis and treatment |
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| | | | | | | Toxins: Encyclopedia II - Clostridium difficile - Role in disease With the introduction of broad-spectrum antibiotics in the latter half of the twentieth century, antibiotic-associated diarrhea became more common. Pseudomembranous colitis was first described as a complication of C. difficile infection in 1978 (Larson et al), when a toxin was isolated from patients suffering from pseudomembranous colitis and Koch's postulates were met.
Infection can range in severity from asymptomatic to severe and life threatening, and deaths have been reported. People are most often infected in hospit ...
See also:Clostridium difficile, Clostridium difficile - Bacteriology, Clostridium difficile - Characteristics, Clostridium difficile - Toxins, Clostridium difficile - Role in disease, Clostridium difficile - Diagnosis and treatment, Clostridium difficile - Pharmacotherapy, Clostridium difficile - Recurrence, Clostridium difficile - Notable outbreaks, Clostridium difficile - Cracking of the genetic code of the Quebec strain, Clostridium difficile - External link Read more here: » Clostridium difficile: Encyclopedia II - Clostridium difficile - Role in disease |
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| | | | | Toxins: Encyclopedia II - Clostridium difficile - Bacteriology
Clostridium difficile - Characteristics.
Clostridia are motile bacteria that are ubiquitous in nature and are especially prevalent in soil. Under the microscope after Gram staining, they appear as long drumsticks with a bulge located at their terminal ends. Clostridium difficile cells are Gram positive, while its spores are Gram negative. Clostridium shows optimum growth when plated on blood agar at human body temperatures. When the environment becomes stressed, however, the bacteria produce spores ...
See also:Clostridium difficile, Clostridium difficile - Bacteriology, Clostridium difficile - Characteristics, Clostridium difficile - Toxins, Clostridium difficile - Role in disease, Clostridium difficile - Diagnosis and treatment, Clostridium difficile - Pharmacotherapy, Clostridium difficile - Recurrence, Clostridium difficile - Notable outbreaks, Clostridium difficile - Cracking of the genetic code of the Quebec strain, Clostridium difficile - External link Read more here: » Clostridium difficile: Encyclopedia II - Clostridium difficile - Bacteriology |
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| | | | | Toxins: Encyclopedia II - Clostridium difficile - Notable outbreaks On June 4, 2004, two outbreaks of a highly virulent strain of this bacterium were reported in Montreal, Quebec and Calgary, Alberta, in Canada. Sources put the death count as low as 36 and as high as 89, with approximately 1,400 cases in 2003 and within the first few months of 2004. C. difficile infections continued to be a problem in the Quebec health care system in late 2004. As of March 2005, it has spread into the Toronto, Ontario area, hospitalizing 10 ...
See also:Clostridium difficile, Clostridium difficile - Bacteriology, Clostridium difficile - Characteristics, Clostridium difficile - Toxins, Clostridium difficile - Role in disease, Clostridium difficile - Diagnosis and treatment, Clostridium difficile - Pharmacotherapy, Clostridium difficile - Recurrence, Clostridium difficile - Notable outbreaks, Clostridium difficile - Cracking of the genetic code of the Quebec strain, Clostridium difficile - External link Read more here: » Clostridium difficile: Encyclopedia II - Clostridium difficile - Notable outbreaks |
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| | | | | Toxins: Encyclopedia II - Foodborne illness - Incubation period The delay between consumption of a contaminated food and appearance of the first symptoms of illness is called the incubation period. This ranges from hours to days (and rarely months or even years), depending on the agent, and on how much was consumed. If symptoms occur within 1-6 hours after eating the food, it suggests that it is caused by a bacterial toxin rather than live bacteria.
During the incubation period, microbes pass through the stomach into the intestine, attach to the cells lining the intestinal walls, and begin to mult ...
See also:Foodborne illness, Foodborne illness - Symptoms and mortality, Foodborne illness - Incubation period, Foodborne illness - Infectious dose, Foodborne illness - Pathogenic agents, Foodborne illness - Bacteria, Foodborne illness - Viruses, Foodborne illness - Parasites, Foodborne illness - Natural toxins, Foodborne illness - Other pathogenic agents, Foodborne illness - Statistics, Foodborne illness - In the United States, Foodborne illness - In France, Foodborne illness - Outbreaks, Foodborne illness - Political issues, Foodborne illness - United Kingdom, Foodborne illness - United States Read more here: » Foodborne illness: Encyclopedia II - Foodborne illness - Incubation period |
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| | | | | Toxins: Encyclopedia II - Clostridium difficile - Pharmacotherapy Two antibiotics are effective against C. difficile. Metronidazole 250 mg orally four times daily is the drug of choice, because of superior tolerability, lower price and comparable efficacy. Oral vancomycin 125 mg four times daily is second-line therapy, but is avoided due to theoretical concerns of converting intestinal flora into vancomycin resistant organisms. However, it is used in those cases: no response to oral metronidazole; the organism is resistant to metronidazole; the patient is allergic to metronidazole; the patient is ei ...
See also:Clostridium difficile, Clostridium difficile - Bacteriology, Clostridium difficile - Characteristics, Clostridium difficile - Toxins, Clostridium difficile - Role in disease, Clostridium difficile - Diagnosis and treatment, Clostridium difficile - Pharmacotherapy, Clostridium difficile - Recurrence, Clostridium difficile - Notable outbreaks, Clostridium difficile - Cracking of the genetic code of the Quebec strain, Clostridium difficile - External link Read more here: » Clostridium difficile: Encyclopedia II - Clostridium difficile - Pharmacotherapy |
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| | | | | | Toxins: Encyclopedia II - Foodborne illness - Pathogenic agents An early theory on the causes of food poisoning involved ptomaines, alkaloids found in decaying animal and vegetable matter. While some poisonous alkaloids are the cause of poisoning, the discovery of bacteria left the ptomaine theory obsolete.
Foodborne illness - Bacteria.
Bacterial infection is the most common cause of food poisoning. In the United Kingdom during 2000 the individual bacteria involved were as follows: Campylobacter jejuni 77.3%, Salmonella 20.9%, Escherichia co ...
See also:Foodborne illness, Foodborne illness - Symptoms and mortality, Foodborne illness - Incubation period, Foodborne illness - Infectious dose, Foodborne illness - Pathogenic agents, Foodborne illness - Bacteria, Foodborne illness - Viruses, Foodborne illness - Parasites, Foodborne illness - Natural toxins, Foodborne illness - Other pathogenic agents, Foodborne illness - Statistics, Foodborne illness - In the United States, Foodborne illness - In France, Foodborne illness - Outbreaks, Foodborne illness - Political issues, Foodborne illness - United Kingdom, Foodborne illness - United States Read more here: » Foodborne illness: Encyclopedia II - Foodborne illness - Pathogenic agents |
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| | | | | Toxins: Encyclopedia II - Foodborne illness - Outbreaks The vast majority of reported cases of foodborne illness occur as individual or sporadic cases. In most cases these originate, and occur, in the home. An outbreak occurs when two or more people suffer foodborne illness after consuming food from a contaminated batch.
Often, a combination of events contributes to an outbreak, for example, food might be left at room temperature for many hours, allowing bacteria to multiply which is compounded by inadequate cooking which results in a failure to ...
See also:Foodborne illness, Foodborne illness - Symptoms and mortality, Foodborne illness - Incubation period, Foodborne illness - Infectious dose, Foodborne illness - Pathogenic agents, Foodborne illness - Bacteria, Foodborne illness - Viruses, Foodborne illness - Parasites, Foodborne illness - Natural toxins, Foodborne illness - Other pathogenic agents, Foodborne illness - Statistics, Foodborne illness - In the United States, Foodborne illness - In France, Foodborne illness - Outbreaks, Foodborne illness - Political issues, Foodborne illness - United Kingdom, Foodborne illness - United States Read more here: » Foodborne illness: Encyclopedia II - Foodborne illness - Outbreaks |
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| | | | | Toxins: Encyclopedia II - Foodborne illness - Political issues
Foodborne illness - United Kingdom.
Since the 1970s, key changes in UK food safety law have taken place following serious outbreaks of food poisoning. These included the death of 19 patients in the Stanley Royd Hospital outbreak [5]; and the death of 17 people in the 1996 Wishaw outbreak of E.coli O157 [6], which was a precursor to the establishment of the Food Standards Agency which, according to Tony Blair in the 1998 white paper A Force for Change Cm 3830 "would be powerful, open and dedicated to the in ...
See also:Foodborne illness, Foodborne illness - Symptoms and mortality, Foodborne illness - Incubation period, Foodborne illness - Infectious dose, Foodborne illness - Pathogenic agents, Foodborne illness - Bacteria, Foodborne illness - Viruses, Foodborne illness - Parasites, Foodborne illness - Natural toxins, Foodborne illness - Other pathogenic agents, Foodborne illness - Statistics, Foodborne illness - In the United States, Foodborne illness - In France, Foodborne illness - Outbreaks, Foodborne illness - Political issues, Foodborne illness - United Kingdom, Foodborne illness - United States Read more here: » Foodborne illness: Encyclopedia II - Foodborne illness - Political issues |
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