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Effect of plant alkaloids on the sporulation of a food-borne pathogen

Effect of plant alkaloids on the sporulation of a food-borne pathogen

Acta Horticulturae ( 426): 287-295

Caffeine, theophylline and theobromine are structurally related plant alkaloids which are consumed in large amounts worldwide in the diet. Clostridium perfringens, a foodborne pathogen, exerts its toxic effect on humans when producing a toxin during sporulation in the intestine. Investigations were undertaken to determine the effect these plant alkaloids have on sporulation and subsequent toxin formation.

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