Bacillus Cereus Factsheet 2016 FINAL ACCESSIBLE

MICROBIAL FACTSHEET SERIES ISSUE NO.
2 | SEPTEMBER 2016
Bacillus cereus
1. What is Bacillus cereus?
Bacillus cereus is a Gram-positive, rod shaped bacterium belonging to the genus Bacillus. It is a spore
forming bacterium capable of facultative aerobic metabolism. It causes two kinds of foodborne disease: i) an
intoxication due to a toxin preformed in the food and ii) an infection due to the ingestion of cells which produce
enterotoxins in the small intestine.
2. Sources of B. cereus and its Importance in Foods

B. cereus is widely distributed in nature and is readily isolated from soil, dust and vegetation. Low levels of
B. cereus cells or spores are found on virtually every raw agricultural commodity, e.g. herbs, spices, vegetables,
milk, meat etc. These levels are generally too low to cause foodborne poisoning; however, the ability of
B. cereus to form spores ensures its survival through all stages of food processing and subsequent time/
temperature abuse enables low levels of B. cereus to multiply to dangerous levels.
3. B. cereus Food Poisoning

Almost all types of foods have been associated with B. cereus food poisoning; however, the majority of
cases have been linked to heat treated foods which have been subjected to temperature abuse during
storage and handling, e.g. cooked rice. Temperature abuse can result in spore germination and multiplication
of the vegetative cells, leading to hazardous levels of vegetative cells or toxins in the food at the time of
consumption.
B. cereus causes two kinds of foodborne disease:

1) n emetic (vomiting) intoxication due to the ingestion of a toxin preformed in the food. This toxin known
A
as cereulide may be formed by certain strains of B. cereus if the vegetative cell count exceeds 105 cfu/g.
The toxin is extremely stable and cannot be inactivated by reheating the food. Symptoms can appear
within five hours and include nausea and vomiting. The duration of illness is usually 6 to 24 hours
2) A diarrhoeal infection due to the ingestion of bacterial cells which produce enterotoxin in the small
intestine. This infection occurs when B. cereus levels exceed 106 cfu/g in the food and sufficient amounts
of the enterotoxin are formed in the small intestine of the host. Symptoms usually appear within 24 hours
and include abdominal pain, watery diarrhoea and nausea. The duration of illness is usually 12 to 24 hours
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MICROBIAL FACTSHEET SERIES
Bacillus cereus
4. Growth and Survival Characteristics

Table 1. Factors affecting the growth of B. cereus (vegetative cells)
CONDITIONS MINIMUM OPTIMUM MAXIMUM
Temperature (ºC) 4 30-40 55

pH 4.3 6.0-7.0 9.3
Water activity (aw) 0.93 – –
The effect of heat on the number of viable cells is represented by the D-value (i.e. the time in minutes at a given
temperature to achieve a 90% reduction in the number of viable cells). D-values for B. cereus are presented in
Table 2:
Table 2. D-values for B. cereus spores in certain foods (at 100ºC)

FOOD TYPE D-VALUE (MIN) FOR B. CEREUS SPORES AT 100ºC*
Pumpkin pie 40
Distilled H20 5.5
Rice broth 4.2 – 6.3
* ICMSF 1996 provides an extensive list of D-values for B. cereus under different conditions and food types.
B. cereus spores are variable in their resistance to heat. Most are moderately heat resistant (D121ºC of 0.03
minutes) but some are extremely heat resistant (D121ºC of 2.35 minutes). The cereulide toxin is extremely heat
resistant and can survive at 126ºC for 90 minutes. In contrast, the diarrheal toxin is heat sensitive and can be
inactivated by heating at 56ºC for five minutes.
5. Incidence of the Disease in Ireland

Bacillus cereus foodborne infection/intoxication has been a notifiable disease in Ireland since 1st January,
2004 (S.I. No. 707 of 2003). According to this legislation, medical practitioners and clinical directors of
diagnostic laboratories are requested to transmit a written or electronic notification to a Medical Officer of
Health. In 2009, one case of B. cereus foodborne infection/intoxication was notified. No cases were notified
between 2010 and 2014 inclusive; however, it is possible that this illness is under-reported because the
symptoms are generally not severe enough for the patient to visit their GP.
6. Outbreaks of B. cereus Food Poisoning

In 2014, 12 Member States of the European Union (EU) reported 287 outbreaks caused by Bacillus toxins
resulting in 89 hospitalisations and no deaths. This represented 5.5% of all outbreaks reported within the
EU and is a small increase (3.2%) compared with 2013, when nine Member States reported 278 Bacillus toxin
outbreaks. The overall reporting rate in the EU was 0.1 per 100,000 population.
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Bacillus cereus
7. Legislation
All food business operators have a legal responsibility to produce safe food (Regulation 178/2002)1.
The safety of foodstuffs is ensured by a preventative approach, i.e. the implementation of a food safety
management system based on the principles of Hazard Analysis and Critical Control Point (HACCP).
This system enables hazards to be identified and controlled before they threaten the safety of food. All food
business operators, with the exception of primary producers, are legally obliged to put in place, implement
and maintain, a permanent procedure or procedures based on HACCP principles (Article 5 of Regulation
852/2004)2. Furthermore, all food business operators, including primary producers, are legally obliged
to implement good hygiene practices (GHP). Regulation 852/2004 lays down hygiene requirements for
all foodstuffs; while Regulation 853/20043 lays down more specific hygiene requirements for foods
of animal origin.
Regulation 2073/20054 lays down microbiological criteria for various combinations of food commodities and
microorganisms, their toxins or metabolites. It requires food business operators to take measures as part of
their procedures based on GHP and HACCP principles to ensure compliance with the relevant microbiological
criteria. Food business operators should test against these criteria, as appropriate, when validating and
verifying the correct functioning of these procedures.
The Regulation differentiates microbiological criteria into:

1) Process hygiene criteria: These criteria indicate if the production process is operating in a hygienic
manner. A process hygiene criterion is established in Commission Regulation (EC) No 2073/2005 for
presumptive B. cereus in dried infant formulae and dried dietary foods for special medical purposes
intended for infants below six months of age. The criterion is applicable at the end of the manufacturing
process
2) Food safety criteria: These criteria define the acceptability of a foodstuff in terms of its microbiological
safety. They are applicable to foodstuffs placed on the market during their shelf-life. To date, no food
safety criterion has been established for B. cereus
Please note: Food business operators should be aware of their obligations in these and other pieces of
legislation. It is the responsibility of the food business operator to keep up-to-date with all amendments to
legislation. For further information on the legislation, please consult the FSAI website:
http://www.fsai.ie/legislation/food_legislation.html.
Regulation (EC) No 178/2002 of The European Parliament and of The Council of 28 January 2002 laying down the general principles and requirements of food law, establishing
1
the European Food Safety Authority and laying down procedures in matters of food safety
Regulation (EC) No 852/2004 of The European Parliament and of The Council of 29 April 2004 on the hygiene of foodstuffs
2
Regulation (EC) No 853/2004 of The European Parliament and of The Council of 29 April 2004 laying down specific hygiene rules for food of animal origin
3
Commission Regulation (EC) No 2073/2005 of 15 November 2005 on Microbiological Criteria for Foodstuffs
4
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Bacillus cereus
8. Control of B. cereus in the Food Chain

B. cereus food poisoning is principally associated with temperature abuse during the storage of cooked foods.
The following control measures should be employed to control this pathogen:
• All foods should be cooked to a core temperature of 75ºC or equivalent, e.g. 70ºC for two minutes
• After cooking, foods should be cooled as quickly as possible to ensure they can be refrigerated within
two hours
• Hot food should be kept hot, i.e. maintained at a temperature greater than or equal to 63ºC, and cold food
should be kept cold, i.e. maintained at a temperature less than or equal to 5ºC. Particular attention should
be paid to pre-cooked rice as B. cereus spores can survive the cooking process. These spores can lead to
bacterial growth and toxin production if the rice isn’t cooled rapidly and stored at the correct temperature
• Low pH foods (less than pH 4.3) and dry foods will not support the growth of B. cereus; however, particular
care should be paid to dried foods which are rehydrated and stored prior to consumption
• Food handlers must be aware of the microbiological risks and implement good handling and hygiene
practices
• A food safety management system based on the principles of HACCP must be implemented (this is a legal
requirement for all food businesses)
References/Further Reading
European Food Safety Authority (EFSA) (2015) The European Union summary report on trends and sources
of zoonoses, zoonotic agents and food-borne outbreaks in 2014. EFSA Journal, 13(12), 4329
http://www.efsa.europa.eu/en/efsajournal/pub/4329
European Food Safety Authority (EFSA) (2005) Opinion of the Scientific Panel on Biological Hazards on Bacillus
cereus and other Bacillus spp in foodstuffs EFSA Journal, 175, 1-48
https://www.efsa.europa.eu/en/efsajournal/pub/175
Food safety Authority of Ireland (FSAI) (2006) Guidance Note No. 20. Industrial Processing of Heat-Chill Foods
http://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=760
Food safety Authority of Ireland (FSAI) (2006) Guidance Note No. 15. Cook-Chill Systems in the Food Service
Sector (Revision 1)
http://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=746
Forsythe, S.J. (2010) Basic aspects. In The Microbiology of Safe Food. Second Edition.
Published by Wiley-Blackwell. p73
Health Protection Surveillance Centre (HPSC) Annual Reports

http://www.hpsc.ie/hpsc/AboutHPSC/AnnualReports/
International Commission on Microbiological Specifications for Foods (ICMSF) (1996) Bacillus cereus.
In Micro-Organisms in Foods. 5. Characteristics of Microbial Pathogens. Roberts, T.A., Baird Parker, A.C. and
Tompkins, R.B. eds. Published by Blackie Academic & Professional, London p. 20-35
Lund, B.M., Baird-parker, T.C. and Gould, G.W. (2000) Bacillus species. In The Microbiological Safety and Quality
of Food. Volume II. Lund, B.M., Baird-parker, T.C. and Gould, G.W. eds. Published by Aspen Publishers p1029-1039
Food Safety Authority of Ireland, Abbey Court, Lower Abbey St, Dublin 1, DO1 W2H4
Tel: 01 817 1300 Email: [email protected] Website: www.fsai.ie 4 of 4

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MICROBIAL FACTSHEET SERIES ISSUE NO.

2. Sources of B. cereus and its Importance in Foods

3. B. cereus Food Poisoning

B. cereus causes two kinds of foodborne disease:

4. Growth and Survival Characteristics

Temperature (ºC) 4 30-40 55

Table 2. D-values for B. cereus spores in certain foods (at 100ºC)

5. Incidence of the Disease in Ireland

6. Outbreaks of B. cereus Food Poisoning

The Regulation differentiates microbiological criteria into:

8. Control of B. cereus in the Food Chain

Health Protection Surveillance Centre (HPSC) Annual Reports

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