**4. Conclusion**

*Clostridium perfringens* produces at least 12 toxins and one or more of them can be used as a biological weapon. The neurotoxin epsilon is the most promising as biological agent [9]. It is found in zoonotic *C. perfringens* type B and D [38]. The zoonosis represents as rapid toxemia usually in sheep but also in goat and cattle. The ingested spores germinate rapidly, propagate, and produce a non-active protoxin of 311 amino acids. After an intestinal proteolysis, a potent and lethal necrotizing toxin is synthetized. It enters the blood stream and causes kidney damage and pulmonary edema [41]. The toxin also has extreme neurotropism which results in

Knowledge about the effect of the toxin on humans is not available—all data are obtained from animal experiments. However, one can speculate that to produce a significant impact on

*V. choleraе, V. parahaemolyticus,* and *V. vulnificus* are the most important species responsible for food poisoning among the Gram-negative, comma-shaped bacteria from the genus *Vibrio*. Three types of *V. choleraе* are known: type 01, type 0139, and type non-01 [44]. Type 01 is typically linked with classic cholera (biotypes Inaba, Ogawa, Hykoschima and El Tor), while type 0139 can cause cholera-like illness and atypical infections. These bacteria are found in sea and ocean coastal waters. Approximately two-thirds of *V. choleraе* food poisoning is linked to the consumption of raw or not sufficiently heat-treated sea products. The vibrios easily survive under 10°C and multiply fast under temperatures of 30–37°C with a generation time of 12–18 min in raw seafood. Vibrio species can divide in an alkaline environment and under the high concentration

Vibrios of type 01 cause classic cholera, which is transmitted usually by drinking water but also with contaminated food and human contacts. The incubation period is relatively short—from 6 h to 5 days—and the most typical symptom is the watery diarrhea with profuse, "rice-water" stool. The massive water and electrolyte loss, as well as the severe intoxication, is due to the cholera toxin, produced during the intestine colonization. The diarrhea lasts for 6–7 days and in the cases of cholera gravis, which results in severe dehydration, up to 60% of patients can die.

*V. рarahaemolyticus* usually causes milder cholera-like infections [45] and only 3% of all strains are pathogenic and responsible for acute gastroenteritis. Typical symptoms are nausea, vomiting, stomach aches, sub-febrile temperature, and watery or watery-bloody diarrhea. The incubation period is 12–96 h after the consumption of contaminated food or water and the disease lasts up to several days but in rare cases, it can extend to 10 days with septicemia and host death. *V. vulnificus* is associated with wound infections after a contact with contaminated seawater or sea animal species. It causes septicemia with a lethality of approximately 50% and rarely

The treatment of cholera requires urgent, adequate, and well-timed rehydration. Usually, oral rehydration with low osmolarity or cereal-based solution and, when necessary, replacement of intravenous fluids and electrolytes are sufficient to reduce the lethal cases to 1% of all infected patients [46, 47]. In addition, zinc supplementation can reduce the duration and the severity of diarrhea in children with cholera [48]. Antibiotics, although a secondary measure,

of NaCl (up to 10%) but cannot resist high temperatures (>70°C) and dehydration.

the society, the aerosolic form of the toxin should be used [43].

induces gastroenteritis in individuals with liver damage.

serious neurological injury [42].

60 Food Safety - Some Global Trends

**3.7. Pathogenic** *Vibrio species*

Foodborne bacterial pathogens, although less attractive as possible bioterrorist weapons, are of interest as they possess several important advantages. First, they can be readily found in nature and their isolation and multiplication are relatively easy. No specific knowledge is needed. Second, their diffusion does not require expensive and complicated devices and technologies—they can be released by simple contamination of food or drinks in any catering establishment. Third, the intentionally caused outbreaks will be almost indistinguishable from the naturally occurring epidemics, especially in the beginning. Finally, food poisoning can affect a large number of people before recognizing the source of contamination and hence produce significant panic and chaos in the society.
