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any of various amines (such as putrescine or cadaverine) formed by the action of putrefactive bacteria
a colorless crystalline ptomaine with a foul odor that is produced in decaying animal matter
a colorless toxic ptomaine with an unpleasant odor formed during the putrefaction of animal tissue
a compound derived from ammonia by replacing hydrogen atoms by univalent hydrocarbon radicals
a term for food poisoning that is no longer in scientific use; food poisoning was once thought to be caused by ingesting ptomaines
illness caused by poisonous or contaminated food
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