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What is it and what are its symptoms?
Bacillus cereus is a gram positive facultatively aerobic sporeformer that can cause two types of illness. The diarrhea type of illness is caused by the ingestion of the bacteria whereas the vomiting type is cause by the ingestion of a toxin produced by the organism.
The symptoms of B. cereus diarrhea type of poisoning often appear the same as those associated with Clostridium perfringens. The onset of watery diarrhea, abdominal cramps and pain happen 6-15 hours after consuming the contaminated food. Nausea can be present but vomiting is unusual. These symptoms last about 24 hours.
The vomiting type of illness is associated with nausea and vomiting occurring within ½ hour to 6 hours after consuming the contaminated food. Abdominal cramps and diarrhea can also be present. These symptoms last 24 hours or less. These symptoms are very much like those associated with Staphylococcus aureus.
What foods are associated with B. cereus?
Bacillus cereus is a bacteria that lives in the soil and therefore can easily find its way onto vegetables and fruits. Meats, milk, vegetables and fish have been associated with the diarrhea type while rice products and other starchy foods, such as potatoes, pasta and cheese products have been implicated in the vomiting type of illness. Mixtures of foods such as sauces, puddings, casseroles, pastries and salads are also found to be often involved.
How do you avoid getting sick?
The normal form is inactivated by cooking, but most illness is a result of the multiplication of spores
(which are not destroyed by cooking) during inadequate refrigeration of moist cooked protein foods and rice.
Inadequate cooling and reheating often causes outbreaks of the illness.
Ensure adequate temperatures are reached during cooking. Use a thermometer to check internal temperatures.
74°C (165°F) See our fact sheets on the use of thermometers
to ensure safe cooking.
Keep cooked hot foods above 60°C (140°) if not served immediately.
Ensuring the rapid cooling of cooked food by dividing into smaller lots and refrigerating in shallow containers.
Using ice baths and wands are also ways to cool foods quickly.
Store cold foods at or below 4°C (40°F) to prevent toxin being produced.
Avoid storing protein-containing foods with cooked rice because this stimulates the growth of Bacillus cereus.
Reheating foods to 75°C (165°F) or until steaming hot, as flash frying or brief re-warming is not adequate to destroy the toxin.
Prevent cross-contamination from raw to cooked foods (by using separate preparation areas or sanitizing between processes).
Thoroughly wash fruit and vegetables with clean water of drinking standard before use.
Practice good personal hygiene and take a course on food safety training
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