Difference between revisions of "Bacillus cereus"
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Revision as of 12:44, 4 August 2015
- Gram-positive, beta-hemolytic, rod-shaped bacterium
- Known for causing foodborne illness in humans, though some strains are probiotic
- Classically associated with "fried rice syndrome"
B. cereus is responsible for a minority of foodborne illnesses, causing severe nausea, vomiting, and diarrhea. Bacillus foodborne illnesses occur due to survival of endospores when food is improperly cooked. Bacterial growth results in production of enterotoxins, one of which is heat- and acid-stable (pH 2 to 11); ingestion leads to two types of illness: diarrheal and emetic.
- The diarrheal type is associated with a wide range of foods, has an 8-16 hour incubation time, and is associated with diarrhea and gastrointestinal pain.
- The emetic form is commonly caused by rice cooked for a time and temperature insufficient to kill any spores present, then improperly refrigerated. It can produce a toxin which is not inactivated by later reheating. This form leads to nausea and vomiting one to five hours after consumption. It can be difficult to distinguish from other short-term bacterial foodborne intoxications such as by Staphylococcus aureus.
Most emetic patients recover within six to 24 hours but in some cases, the toxin can be fatal.
- Kotiranta A, Lounatmaa K, Haapasalo M (2000). "Epidemiology and pathogenesis of Bacillus cereus infections". Microbes Infect 2 (2): 189–98. doi:10.1016/S1286-4579(00)00269-0. PMID 10742691.
- Takabe F, Oya M (1976). "An autopsy case of food poisoning associated with Bacillus cereus". ForensicSci 7 (2): 97–101.