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Updated: Jul 10, 2026

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
09:26

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Published on: September 20, 2016

NATURE OF THE TOXIC AGENT IN "MEAT POISONING"

I Greenwald

    American Journal of Public Health (New York, N.Y. : 1912)
    |August 1, 1919
    PubMed

    Insights

    Researchers investigated elusive toxins, finding ptomaines are not responsible and microorganisms only partly so. Further studies should focus on heat-labile toxins for a complete understanding.

    Area of Science:

    • Microbiology
    • Toxicology

    Background:

    • Investigating the cause of an elusive toxicological phenomenon.
    • Previous hypotheses involving ptomaines and microorganisms were considered.

    Purpose of the Study:

    • To determine the causative agents of a specific toxicological effect.
    • To elucidate the role of ptomaines and microorganisms in this phenomenon.

    Main Methods:

    • Progress report on ongoing investigations.
    • Elimination of ptomaines as a primary cause.
    • Partial attribution of the effect to microorganisms.

    Main Results:

    • Ptomaines have been ruled out as the causative agents.
    • Microorganisms play a partial role in the observed effects.
    • The matter remains largely elusive despite initial investigations.

    Conclusions:

    • The exact cause of the toxicological effect is not yet fully identified.
    • Further research is necessary to pinpoint the specific agents involved.
    • Focusing on heat-labile toxins is recommended for future investigations.

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