Enterotokseja

Enterotokseja are toxins that primarily affect the gastrointestinal tract and are commonly associated with foodborne illness. The term is used in Finnish to refer to enterotoxins broadly, including protein-based toxins produced by bacteria and certain non-protein toxin factors. They typically cause disruption of fluid and electrolyte balance in the intestinal mucosa, leading to vomiting and watery diarrhea.

Common bacterial producers include Staphylococcus aureus (staphylococcal enterotoxins A–E), Vibrio cholerae (cholera toxin), and Bacillus cereus (diarrheal and emetic enterotoxins). Enterotoxin-producing Escherichia coli (ETEC) strains also contribute to traveler's diarrhea. Enterotoxins from Clostridium perfringens and other organisms are implicated in various outbreaks. The specific toxin and organism influence the clinical presentation and severity.

Mechanisms of action vary. Cholera toxin and several enterotoxins increase intracellular cAMP or cGMP in enterocytes, promoting chloride secretion and water loss. Others disrupt tight junctions or intestinal absorption, and some, such as certain staphylococcal enterotoxins, can act as superantigens that provoke an inflammatory response contributing to symptoms.

Clinical features typically appear rapidly after exposure and include vomiting, abdominal cramps, and profuse watery diarrhea, with dehydration potential that is especially dangerous for young children and the elderly. Diagnosis relies on clinical presentation and laboratory detection of the toxin or the toxin-producing organism in stool samples or implicated food.

Treatment prioritizes rapid rehydration and electrolyte management. Antibiotics are not routinely indicated, except in specific circumstances. Prevention focuses on safe food handling, proper cooking, prompt refrigeration, and good hygiene to reduce exposure to enterotoxins.