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Bacillus species (food poisoning)

From:
Public Health England
Part of:
Infectious diseases
Published:
24 September 2008

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

  1. Bacillus species: clinical information

    • Guidance

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

    • Guidance

  3. Gastrointestinal disease notification questionnaire

    • Form

  4. Preventing person-to-person gastrointestinal infections

    • Guidance

  5. GBRU: reference and diagnostic services

    • Guidance

  6. Gastrointestinal bacteria culture referral form

    • Form

  7. SMI ID 9: Identification of Bacillus species

    • Guidance

Epidemiology

  1. Bacillus species: reported outbreaks

    • Research and analysis
Contents

Document information

Published: 24 September 2008

From: Public Health England

Part of: Infectious diseases