Bacillus cereus
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Epidemiology
- ubiquitous soil bacteria[4][5]
- rice, as a consequence of cultivation, harvesting, & handling, is often contaminated with spores of Bacillus cereus
- B cereus can multiply at temperatures as low as 4 C in foods containing rice[4]
Pathology
2 types of food poisoning due to Bacillus cereus enterotoxins:
- incubation period 1/2-6 hours
- incubation period 8-16 hours
- production of enterotoxins by viable bacteria in the human intestine
- profound diarrhea
- generally associated with eating meat or vegetables
Laboratory
- gram-positive, spore-forming, facultative anaerobe
- Bacillus cereus in food by culture
- isolation of organism from contaminated food
- Bacillus cereus in specimen
- Bacillus cereus enterotoxin in specimen
Management
- infection is self-limited
- adequate hydration
- diarrhea form of B cereus does not occur when rice is heated to 95 C[3]
- killing Bacillus cereus
- steaming under pressure, roasting, frying, 7 grilling foods will kill the bacteria & spores if temperatures within foods are >= 145 F (63 C)
More general terms
Additional terms
References
- ↑ Mayo Internal Medicine Board Review, 1998-99, Prakash UBS (ed) Lippincott-Raven, Philadelphia, 1998, pg 536
- ↑ Gilbert RJ, Stringer MF, Peace TC The survival and growth of Bacillus cereus in boiled and fried rice in relation to outbreaks of food poisoning. J Hyg (Lond). 1974 Dec;73(3):433-44. PMID: https://www.ncbi.nlm.nih.gov/pubmed/4216605 PMCID: PMC2130471 Free PMC article
- ↑ 3.0 3.1 Ankolekar C, Labbe RG Survival during cooking and growth from spores of diarrheal and emetic types of Bacillus cereus in rice. J Food Prot. 2009 Nov;72(11):2386-9. PMID: https://www.ncbi.nlm.nih.gov/pubmed/19903405
- ↑ 4.0 4.1 4.2 Rodrigo D, Rosell CM, Martinez A. Risk of Bacillus cereus in Relation to Rice and Derivatives. Foods 2021. Feb 2;10(2):302 PMID: https://www.ncbi.nlm.nih.gov/pubmed/33540849 PMCID: PMC7913059 Free PMC article
- ↑ 5.0 5.1 Jessberger N, Dietrich R, Granum PE, Martlbauer E. The Bacillus cereus Food Infection as Multifactorial Process. Toxins (Basel). 2020 Nov 5;12(11):701. PMID: https://www.ncbi.nlm.nih.gov/pubmed/33167492 PMCID: PMC7694497 Free PMC article
- ↑ Schneider KR et al Preventing Foodborne Illness: Bacillus cereus Food Science and Human Nutrition Department, UF/IFAS Extension. 2015, 2017 https://www.nifa.usda.gov/sites/default/files/resource/Preventing-Foodborne-Illness-Bacillus-cereus.pdf
- ↑ Dietrich R, Jessberger N, Ehling-Schulz M et al The Food Poisoning Toxins of Bacillus cereus. Toxins (Basel). 2021 Jan 28;13(2):98 PMID: https://www.ncbi.nlm.nih.gov/pubmed/33525722 PMCID: PMC7911051 Free PMC article https://www.mdpi.com/2072-6651/13/2/98