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Generally it is believed that food poisoning is caused by the consumption of food contaminated with microorganisms. The food poisoning is actually caused by the toxins liberated by these bacteria. Therefore, bacteria per se are not wholly responsible for food poisoning. There are numerous bacteria-liberating toxins involved in food poisoning. Several food poisoning bacteria are known: genus Clostridia species are gram positive, spore bearing bacilli, genus Staphylococcus and the species are gram positive coccii, the toxin liberated by Clostridia is heat labile, while the toxin of Staphylococcus is heat stable.
Recently, it is reported that food poisoning is caused by the consumption of uncooked raw spinach and tomatoes contaminated with Escherichia coli (E. coli), gram negative toxin producing bacilli. Most recently, it is reported that food poisoning is caused by the consumption of peanut butter contaminated with the Salmonella species, gram negative bacilli.
We have discovered a synthetic peptide LT-10 for having a property of neutralizing toxins derived from animal, bacteria, and plant. We have further proved that LT-10 lowers the concentration of IgE, which is responsible for several disorders including food poisoning. Therefore, LT-10 is proposed for the treatment of food poisoning after FDA approval.
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Dr. Binie Ver Lipps attended St. Xavier College in Mumbai, India where she received her B.Sc. degree in microbiology. She joined the Haffkine Institute and received her M.Sc. and Ph.D. in virology in 1965. In 1965, Binie received the Dr. Khanolkar's Prize for the Best Publication for the Year. In 1991, Binie with her physicist husband, Frederick Lipps, founded a small biotechnology company, Ophidia Products, Inc., where they obtained the freedom for carrying out research. As a result, they jointly were awarded ten U.S. patents. Dr. Lipps has been an invited speaker and participant at numerous conferences and has published several books.
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