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n. A basic nitrogenous organic compound produced by bacterial putrefaction of protein.

n. Any of various amines formed by putrefactive bacteria.

n. food poisoning

n. One of a class of animal bases or alkaloids formed in the putrefaction of various kinds of albuminous matter, and closely related to the vegetable alkaloids; a cadaveric poison. The ptomaines, as a class, have their origin in dead matter, by which they are to be distinguished from the leucomaines.

n. A generic name of alkaloid bodies formed from animal or vegetable tissues during putrefaction, and the similar bodies produced by pathogenic bacteria. Some of them are poisonous.

n. any of various amines (such as putrescine or cadaverine) formed by the action of putrefactive bacteria

n. a term for food poisoning that is no longer in scientific use; food poisoning was once thought to be caused by ingesting ptomaines

"Food poisoning -- commonly called ptomaine poisoning -- and the effects ascribed to "salts of tin" result from improper handling and improper preparation of the product before packing, or from allowing the product to stand in the tin after it has been opened."

food poisoning    gastrointestinal disorder   

wourahli    globetrotter    cornstalk    bigwig    gadfly    colubrine    prussic    skopos'    tin-can    single-dose