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

    • 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

    • Detailed guide

  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
Published:
From:
Public Health England