Ptomaine poisoning is a term for food poisoning that is no longer in
scientific use; food poisoning was once thought to be caused by
ingesting ptomaines.
Ptomaines are chemical compounds
of an alkaloidal nature formed in protein substances during the process
of putrefaction. Putrefaction is the biochemical process by which all
protein matter is reduce to the inorganic state from whence it came,
thus completing the life cycle.
Ptomaine poisoning,
which occurs only rarely, is caused by compounds that are formed in
advance stages of spoilage (the food is putrid), whereas most food
poisonings are cause either by bacteria disease or by toxins produced in
foods through bacterial growth. In many cases, foods that can cause
illness have no outward signs of spoilage.
Most
ptomaines are not poisonous, and it is unlikely that many people would
eat foods decomposed to this extent. It is probable, therefore that
ptomaine poisoning rarely occurs.
The term “ptomaine poisoning” was coined in 1870 to indicate poisoning by a class of chemicals found in totting food.
Ptomaine poisoning (food poisoning)
