Cereulide

Cereulide

Cereulide

Cereulide is a potent emetic toxin produced by certain strains of the bacterium Bacillus cereus. It is a cyclic dodecadepsipeptide and is known for its heat stability, making it resistant to high temperatures. Cereulide is primarily associated with foodborne illnesses caused by the ingestion of contaminated food.

Structure and Properties

Cereulide consists of 12 amino acids arranged in a cyclic structure. It is highly stable and can withstand temperatures up to 121°C (250°F) without losing its toxic properties. This heat resistance is a significant factor in its ability to cause food poisoning even after cooking.

Mechanism of Action

Once ingested, cereulide acts on the gastrointestinal tract, specifically targeting the vomiting center in the brain. It triggers the release of neurotransmitters that induce vomiting, leading to the characteristic symptoms of cereulide poisoning, such as nausea and vomiting.

Symptoms and Effects

Exposure to cereulide-contaminated food can result in rapid onset of symptoms, typically within a few hours of ingestion. Common effects include severe nausea, vomiting, and abdominal cramps. In severe cases, dehydration and electrolyte imbalances may occur, requiring medical intervention.

Prevention and Treatment

Preventing cereulide poisoning involves proper food handling and storage practices to minimize the risk of contamination by Bacillus cereus. Treatment for cereulide poisoning is primarily supportive and focuses on managing symptoms such as dehydration and electrolyte imbalances. In severe cases, hospitalization may be necessary.

See Also

• Bacillus cereus
• Emetic
• Foodborne illness

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