[Escherichia coli enterotoxins--their significance for food hygiene and recent findings on the structure and mode of action (review)].
Enterotoxin-forming Escherichia (E.) coli germs may be a cause of food poisoning. Any assessment of E. coli in various types of foodstuff together with an appraisal of its relevance to food hygiene will be of inadequate reliability unless virulence properties of germs are investigated, as well. No comprehensive evaluation can be made of quantitative occurrence of food poisoning caused by enterotoxigenic E. coli strains. Literature data are now being compiled on the occurrence of such strains in food items and on the incidence of intoxications. Reference is made in great detail to recent findings on structure and mode of action of heat-labile and heat-stable enterotoxins of E. coli.
Fehlhaber
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Heseler
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D004768:Enterotoxins / Q000032:analysis / Q000494:pharmacology*; D004926:Escherichia coli / Q000472:pathogenicity*; D004927:Escherichia coli Infections / Q000209:etiology*; D005506:Food Contamination; D005517:Foodborne Diseases / Q000209:etiology*; D006801:Humans; D013329:Structure-Activity Relationship; D014774:Virulence
D004768:Enterotoxins
Escherichia-coli-Enterotoxine--ihre lebensmittelhygienische Bedeutung und neuere Erkenntnisse zur Struktur und Wirkungsweise (Ubersichtsreferat).