Pitomine

Pitomines are a class of toxic chemical substances historically believed to be present in decomposing organic matter, particularly meats and proteins. The concept originated in the late 19th century within the field of organic chemistry and bacteriology. Researchers like Ludwig Brieger and others investigated the chemical products formed during putrefaction, hypothesizing that these substances were responsible for food poisoning and other related illnesses.

Pitomines were often characterized as nitrogen-containing organic bases, similar in structure to alkaloids. Examples of substances sometimes categorized as pitomines included cadaverine (pentamethylenediamine), putrescine (tetramethylenediamine), neurine, and muscarine. These compounds are indeed produced by bacterial action on proteins and amino acids during decomposition.

However, the initial theory that these substances were the primary cause of food poisoning was later found to be inaccurate. While some pitomines can exhibit toxicity at high concentrations, it was discovered that the primary culprits in foodborne illnesses are pathogenic bacteria themselves (like Salmonella, Clostridium botulinum, and Staphylococcus aureus) and the toxins they produce, which are distinct from the pitomines.

The term "pitomine poisoning" is now largely considered obsolete in modern medical and scientific terminology. Food poisoning is understood to be caused predominantly by bacterial infection or bacterial toxins. While the compounds originally classified as pitomines are still recognized as products of decomposition, they are not considered the major etiological agents of foodborne illnesses as once believed. The term "pitomine" may still occasionally appear in historical texts related to microbiology or toxicology, but it is not commonly used in contemporary scientific literature.