Possible agents include bacterial toxins (e.g., Staphy-lococcus aureus enterotoxin and Bacillus cereus emetic toxin); mycotoxins (e.g., deoxynivalenol [DON], acetyl-deoxynivalenol, and other tricothecenes), trace metals, nonmetal ions (e.g., fluorine, bromine, and iodine), plant toxins (e.g., alkaloids such as solanines, opiates, ipecac, and ergot; lectins such as phytohemagglutinin; and glycosides), pesticides (e.g., pyrethrins, organophosphates, and chlorinated hydrocarbons), food additives (e.g., bromate, glutamate, nitrite, salicylate, sorbate, and sulfite), detergents (e.g.,
anionic detergents and quaternary amines), fat-soluble vitamins, spoilage factors (e.g., biogenic amines, putrefaction, and free fatty acids), or an unknown toxin.