What Is Bacillus cereus?

Scientific classification

Domain: Bacteria

Phylum: Firmicutes

Class: Bacilli

Order: Bacillales

Family: Bacillaceae

Genus: Bacillus

Species: B. cereus

Frankland & Frankland 1887

Bacillus cereus is a Gram-positive, rod-shaped bacterium that can cause foodborne illnesses. It is commonly found in soil and food products, such as meat, poultry, dairy products and vegetables.

B. cereus produces two types of toxins:

* Emetic toxin: This toxin causes vomiting, nausea and diarrhoea. It is produced within 1-6 hours of consuming contaminated food.

* Diarrheal toxin: This toxin causes abdominal pain and diarrhoea. It is produced 8-16 hours after consuming contaminated food.

B. cereus can also produce other toxins, such as haemolysins and phospholipases, which can damage red blood cells and other tissues.

Symptoms of B. cereus food poisoning usually clear up within 24 hours. However, severe cases can lead to dehydration and electrolyte imbalance, which can be fatal.

B. cereus can be prevented by properly cooking food and avoiding cross-contamination. Food should be cooked to an internal temperature of 74°C (165°F) to ensure that all bacteria are killed. Cross-contamination can be avoided by keeping raw meat, poultry and seafood separate from other foods, and by washing hands thoroughly after handling raw food.

B. cereus can also cause infections, such as endocarditis, pneumonia and meningitis. These infections are rare, but they can be serious and even fatal.