bacterial food poisoning

bacterial food poisoning,

a toxic condition resulting from the ingestion of food contaminated by certain bacteria. Acute infectious gastroenteritis caused by various species of Salmonella is characterized by fever, chills, nausea, vomiting, diarrhea, and general discomfort beginning 8 to 48 hours after ingestion and continuing for several days. Similar symptoms caused by Staphylococcus, usually S. aureus, appear much sooner and rarely last more than a few hours. Food poisoning caused by the neurotoxin of Clostridium botulinum is characterized by GI symptoms, disturbances of vision, weakness or paralysis of muscles, and, in severe cases, respiratory failure. See also botulism.

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bacterial

pertaining to or caused by bacteria.

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bacterial adhesiveness

see adhesins.

bacterial allergy

see bacterial hypersensitivity.

cutaneous bacterial granuloma

see botryomycosis.

bacterial diseases

diseases in which bacteria play a significant but not necessarily exclusive role.

bacterial fermentation

fermentation is more commonly a function of yeasts but is performed by some bacteria, e.g. those in the rumen. See also fermentation.

bacterial food poisoning

see food poisoning.

bacterial gill disease

see gill disease.

bacterial kidney disease of fish

a serious disease of salmonid cultures characterized by granuloma in the kidney and spleen, and extensive caseation of muscles. The disease is chronic and causes heavy losses. The cause appears to be a minute gram-positive coccobacillus Renibacterium salmoninarum.

bacterial overgrowth

a syndrome of malabsorption causing chronic or recurrent diarrhea in dogs. Believed to be due to the presence in the small intestine of an abnormally large population of Clostridium spp. and other enteric bacteria normally found in the colon.