Collection

Bacillus species (food poisoning)

The diagnosis, management and epidemiology of Bacillus spp.

Published 24 September 2008

• From: Public Health England

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

1. Bacillus species: clinical information

   • 24 September 2008
   • Guidance

2. Bacillus: guidance for the management of cases of Bacillus cereus

   • 30 June 2014
   • Guidance

3. Gastrointestinal disease notification questionnaire

   • 16 October 2004
   • Form

4. Preventing person-to-person gastrointestinal infections

   • 10 April 2004
   • Guidance

5. GBRU: reference and diagnostic services

   • 1 July 2014
   • Guidance

6. Gastrointestinal bacteria culture referral form

   • 29 September 2017
   • Form

7. SMI ID 9: Identification of Bacillus species

   • 5 April 2018
   • Guidance

Epidemiology

1. Bacillus species: reported outbreaks

   • 10 December 2013
   • Research and analysis

Published 24 September 2008