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  Indian J Med Microbiol
 

Figure 2: Proposed model of foodborne microbial intoxication and toxicoinfection within host cells. Pathogenic bacteria (such as Vibrio cholerae, Bacillus spp., Clostridium spp., and Staphylococcus spp.) which may come into contact of the food items in various ways are frequently associated with foodborne intoxication and toxicoinfection through imparting toxins (besides causing the food borne infection as shown in Figure 1). This schema presents the route of transmission and mode of action of toxins produced by Vibrio cholerae and Clostridium botulinum in causing cholera (intoxication) and botulism (toxicoinfection), respectively

Figure 2: Proposed model of foodborne microbial intoxication and toxicoinfection within host cells. Pathogenic bacteria (such as <i>Vibrio cholerae, Bacillus</i> spp., <i>Clostridium</i> spp., and <i>Staphylococcus</i> spp.) which may come into contact of the food items in various ways are frequently associated with foodborne intoxication and toxicoinfection through imparting toxins (besides causing the food borne infection as shown in Figure 1). This schema presents the route of transmission and mode of action of toxins produced by <i>Vibrio cholerae</i> and <i>Clostridium botulinum</i> in causing cholera (intoxication) and botulism (toxicoinfection), respectively