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
