Collection

Bacillus species (food poisoning)

The diagnosis, management and epidemiology of Bacillus spp.

• From: Public Health England
• Published: 24 September 2008

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
  • 24 September 2008
  • Guidance
• Bacillus: guidance for the management of cases of Bacillus cereus
  • 30 June 2014
  • Guidance
• Gastrointestinal disease notification questionnaire
  • 16 October 2004
  • Form
• GBRU: reference and diagnostic services
  • 29 May 2024
  • Guidance
• Gastrointestinal bacteria culture referral form
  • 26 August 2022
  • Form

Epidemiology

• Bacillus species: reported outbreaks
  • 10 December 2013
  • Research and analysis

Published 24 September 2008