Collection
Bacillus species (food poisoning)
The diagnosis, management and epidemiology of Bacillus spp.
The spores of Bacillus bacteria commonly contaminate raw foods and food materials, particularly foods:
- in contact with the soil
- of vegetable origin
The spores of some species, especially Bacillus cereus and the Bacillus subtilis group, can:
- survive cooking
- subsequently germinate and grow under favourable conditions, particularly in warm kitchens
Consumption of foods in which large numbers of Bacillus spp. have grown can cause gastrointestinal illness, either by:
- the consumption of pre-formed toxin
- toxins produced by these bacteria in the gut
Diagnosis and management
- Bacillus species: clinical information
- Bacillus: guidance for the management of cases of Bacillus cereus
- Gastrointestinal disease notification questionnaire
- Preventing person-to-person gastrointestinal infections
- GBRU: reference and diagnostic services
- Gastrointestinal bacteria culture referral form
- SMI ID 9: identification of Bacillus species
Epidemiology
Published 24 September 2008