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Penicillium digitatum (/ ˌ p ɛ n ɪ ˈ s ɪ l i əm ˌ d ɪ dʒ ɪ ˈ t eɪ t əm /) is a mesophilic fungus found in the soil of citrus-producing areas. [1] [2] [3] It is a major source of post-harvest decay in fruits and is responsible for the widespread post-harvest disease in Citrus fruit known as green rot or green mould.
Diarrheic shellfish poisoning (DSP) is one of the four recognized symptom types of shellfish poisoning, alongside paralytic shellfish poisoning, neurotoxic shellfish poisoning and amnesic shellfish poisoning. [citation needed] As the name suggests, it mainly manifests as diarrhea. Abdominal pain, nausea and vomiting may also occur. [citation ...
PSP affects those who come into contact with the affected shellfish by ingestion. [1] The toxins responsible for most shellfish poisonings—mainly saxitoxin, although several other toxins have been found, such as neosaxitoxin and gonyautoxins I to IV—are water-insoluble, and heat- and acid-stable.
Hallmark symptoms of ciguatera in humans include gastrointestinal, cardiovascular, and neurological effects. [5] [6] Gastrointestinal symptoms include nausea, vomiting, and diarrhea, usually followed by neurological symptoms such as headaches, muscle aches, paresthesia, numbness of extremities, mouth and lips, reversal of hot and cold sensation, [7] [8] ataxia, vertigo, and hallucinations.
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
Penicillium expansum, a pathogen of apples and other fruit, produces patulin; Penicillium glabrum; Penicillium glaucum, a mold that is used in the making of some types of blue cheese, including Bleu de Gex, Rochebaron, and some varieties of Bleu d'Auvergne and Gorgonzola. Penicillium imranianum; Penicillium italicum, a Citrus pathogen ...
Treatment with antibiotics reduces the case-fatality rate to about 1%. [53] Without treatment, some patients develop sustained fever, bradycardia, hepatosplenomegaly, abdominal symptoms, and occasionally pneumonia. In white-skinned patients, pink spots, which fade on pressure, appear on the skin of the trunk in up to 20% of cases.
Shellfish poisoning includes four syndromes that share some common features and are primarily associated with bivalve molluscs (such as mussels, clams, oysters and scallops.) [1] As filter feeders, these shellfish may accumulate toxins produced by microscopic organisms, such as cyanobacteria, diatoms and dinoflagellates.