title: Preformed bacterial toxins.
abstract: Food poisoning syndromes caused by four different bacteria are described. For all types, food kept at a permissive temperature allows growth of the vegetative forms of the bacteria and production of a toxin or toxins. The key features of these syndromes, as well as possible new trends of concern, are summarized in Table 1.
authors.affiliation: Department of Medicine, State University of New York at Buffalo, USA. jcrane@acsu.buffalo.edu
authors.forename: J K
authors.initials: JK
authors.lastname: Crane
mesh_terms: D001409:Bacillus cereus / Q000472:pathogenicity; D001427:Bacterial Toxins / Q000737:chemistry / Q000506:poisoning*; D003014:Clostridium botulinum / Q000472:pathogenicity; D003016:Clostridium perfringens / Q000472:pathogenicity; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000175:diagnosis / Q000382:microbiology* / Q000628:therapy; D006801:Humans; D013211:Staphylococcus aureus / Q000472:pathogenicity
chemical_list: D001427:Bacterial Toxins