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
Updates to this page
Published 24 September 2008
Last updated 25 March 2026
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Removed 'Bacillus: guidance for the management of cases of Bacillus cereus'.
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Changed from PHE to UKHSA and removed withdrawn pages.
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First published.