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Der Klinikarzt 2013; 42(7): 288-291
DOI: 10.1055/s-0033-1354314
Schwerpunkt
© Georg Thieme Verlag Stuttgart · New York

Die Toxine der Lebensmittelvergifter – Bakterielle Keime und ihre Wirkung

The toxins of food poisoners – Bacterial germs and its effects
Panagiotis Papatheodorou
1   Institut für Experimentelle und Klinische Pharmakologie und Toxikologie, Albert-Ludwigs-Universität Freiburg, Freiburg
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Publication History

Publication Date:
06 August 2013 (online)

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Der Verzehr verdorbener Lebensmittel birgt stets die Gefahr einer Lebensmittelvergiftung. Am häufigsten wird die Symptomatik der Vergiftung von Giftstoffen (Toxinen) ausgelöst, die von bestimmten bakteriellen Keimen gebildet werden. Hierzu gehören u.a. Toxine aus Bacillus cereus, Clostridium botulinum, Clostridium perfringens und Staphylococcus aureus. Dieser Artikel beschäftigt sich mit der Wirkungsweise der Toxine bakterieller Lebensmittelvergifter.

The consumption of spoiled food always involves the danger of food poisoning. Most frequently, poisoning symptoms are caused by toxins that are produced by certain bacteria. This includes, among other, toxins from Bacillus cereus, Clostridium botulinum, Clostridium perfringens and Staphylococcus aureus. This article deals with the mode-of-action of toxins of bacterial food poisoners.

Key words

Food poisoning - foodborne infection - bacterial toxins - toxic effects
 

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