Bacillus cereus
Every person is potentially vulnerable to Bacillus cereus. B. cereus food poisoning is the common description, though there are two recognized types of the illness: diarrheal and emetic (vomiting).
The diarrheal type of illness is caused by a large protein, and can be brought on by contaminated meats, milk, vegetables and fish. Symptoms such as watery diarrhea and abdominal cramps begin 6 to 15 hours after consumption, and persist for 24 hours. Nausea may also occur, but vomiting is a rare accompaniment to the symptoms in the diarrheal type of B. cereus illness.
The emetic type of illness is recognized 30 minutes to 6 hours after consumption when both nausea and vomiting occur. Generally, symptoms persist less than 24 hours. Emetic-type outbreaks are associated with rice, potato, pasta, and cheese products. This type of food poisoning is sufficiently diagnosed by the rapid onset time to symptoms, coupled with evidence of contamination in the food.
No specific complications of diarrheal and emetic toxins have been identified. However, other clinical manifestations have been observed including: bovine mastitis, severe infections, gangrene, septic meningitis, cellulitis, panophthalmitis, lung abscesses, infant death, and endocarditis.
More Information on Bacillus cereus:
Food Safety Project Director
Catherine H. Strohbehn, PhD, RD, CFSP
HRIM Extension Specialist
Adjunct Associate Professor
Hotel, Restaurant, and Institution Management
Iowa State University
Ames, Iowa, 50011-1121 USA
Email: cstrohbe@iastate.edu
Consumer and Processing Food Safety and Science
Sam Beattie, PhD
Food Safety Extension Specialist
Department of Food Science and Human Nutrition
Iowa State University Extension
122A MacKay Hall
Ames, Iowa, 50011-1121 USA
Email: beatties@iastate.edu
- Article History
- Revision Date: 8/16/2006
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