Health protection – collection

Bacillus species (food poisoning)

The diagnosis, management and epidemiology of Bacillus spp.

Contents

  1. Diagnosis and management
  2. Epidemiology

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
    • Detailed guide

  6. Gastrointestinal bacteria culture referral form

    • 28 July 2014
    • Form

  7. SMI ID 9: Identification of Bacillus species

    • 26 February 2015
    • Guidance

Epidemiology

  1. Bacillus species: reported outbreaks

    • 10 December 2013
    • Research and analysis
Published:
24 September 2008
From:
Public Health England