Food-Poisoning Episodes Associated With Bacillus Cereus in Fried Rice

“…The illness corresponds to the disease pattern of the previous short incubation time B. cereus food-poisoning outbreaks that have occurred in the United Kingdom (Public Health Laboratory Service, 1972Mortimer & McCann, 1974;Gilbert & Taylor, 1975) and in Canada (Lefebvre et al 1973).…”

Section: Discussionmentioning

confidence: 90%

“…No other pathogens were present. Examination of faecal samples from patients of the former outbreaks have frequently revealed the organism in faeces (Mortimer & McCann, 1974). On the other hand B. cereus has been found in samples from un-affected persons and the organism has not been isolated from faecal specimens submitted several days after the symptoms had ceased (Public Health Laboratory Service, 1973).…”

Section: Discussionmentioning

confidence: 99%

An outbreak ofBacillus cereusfood -poisoning in Finland associated with boiled rice

Raevuori

Kiutamo

Niskanen

et al. 1976

J. Hyg.

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SUMMARYA food-poisoning outbreak caused byBacillus cereusoccurred in a Finnish industrial plant in January 1975. Eighteen of the 36 persons who ate a lunch including boiled rice, meat and vegetables became ill. The disease pattern was similar to previously reported short incubation timeB. cereusfood-poisonings associated with cooked rice. The median incubation time was two hours, the main symptoms being nausea, abdominal pain and vomiting. Rice and certain seasonings were the contaminated raw materials. Gas chromatographic fatty acid analysis of a bacterial cell was used as a diagnostic method as well as to identify a certain strain ofB. cereus.

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“…(1) Mahler et al 1997;(2) Shinagawa et al 1985; (3) Raevuori et al 1976 ;(4) Mortimer and McCann 1974;(5) Midura et al 1970;(6) Baddour et al 1986(7) Netten et al 1990(8) Zijl and Wolff 1968 …”

Section: Acknowledgementmentioning

confidence: 99%

Opinion of the Scientific Panel on biological hazards (BIOHAZ) on Bacillus cereus and other Bacillus spp in foodstuffs

2005

EFS2

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SUMMARYBacillus cereus is the cause of two kinds of foodborne diseases, an emetic (vomiting) intoxication due to the ingestion of a toxin (cereulide) pre-formed in the food and a diarrhoeal infection due to the ingestion of bacterial cells/spores which produce enterotoxins in the small intestine. Other Bacillus spp., B. subtilis, B. licheniformis, B. pumilus have more rarely beeen identified as agents of foodborne diseases characterized by diarrhoea and/or vomiting. Emetic intoxication is caused by a very homogeneous group of strains of B. cereus identified by their ability to produce cereulide. In contrast, B. cereus strains able to cause diarrhoea are not easy to identify because the mechanisms leading to infection are complex and diverse. Very little is known on the virulence mechanisms of other Bacillus spp and therefore it is not possible to identify the strains able to cause foodborne poisoning.In most instances, foodborne diseases caused by B. cereus were associated with 5 log to 8 log cells/spores per g of the food vehicle. However, in some outbreaks, lower numbers in the food (3 -4 log per g) were reported. Foodborne poisoning caused by other Bacillus spp. has always been linked to high numbers of cells/spores in the food vehicle (equal or more to 6 log per g).Bacillus cereus is ubiquitous and low numbers of its spores, too low to cause foodborne poisoning, can be found in a wide range of foodstuffs. Spores can germinate and multiply in humid, low acid foods, from 4-5°C to 55°C. However, strains able to multiply below 7°C, and strains able to multiply above 45°C, are not the most common. Emetic B. cereus are presumably unable to grow and produce their toxin cereulide below 10°C, or in the absence of oxygen. Other Bacillus spp. involved in foodborne poisoning cases are also frequent causes of food spoilage. Almost all kind of foods have been implicated in B. cereus foodborne poisoning. However, a majority of reported outbreaks were linked to the consumption of heat treated foods and frequently occurred in restaurant and catering establishments. Failure in refrigeration was frequently suspected. Cooked dishes containing pasta or rice were the main, but not the only, foods implicated in emetic intoxications.The major control measures are to control temperature and to establish HACCP system. Only heat treatments used for canning of low acid foods will ensure a complete destruction of spores of B. cereus. The number of spores in other processed foods must be kept as low as possible by proper cleaning and disinfection of equipments. Rapid cooling is necessary to prevent germination and growth of B. cereus spores. Low pH (below 4.5), reduction in a w (below 0. Community legislation on food hygiene is currently under revision. In this framework a revision of the microbiological criteria in Community legislation is taking place. The revised hygiene legislation provides also, among other things, a legal basis to set specific temperature control requirements for foodstuffs, when appropriate. QuestionThe European ...

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Food-Poisoning Episodes Associated With Bacillus Cereus in Fried Rice

Cited by 83 publications

References 7 publications

Bacillus cereus food poisoning: international and Indian perspective

Bacillus cereus food poisoning: international and Indian perspective

An outbreak ofBacillus cereusfood -poisoning in Finland associated with boiled rice

Opinion of the Scientific Panel on biological hazards (BIOHAZ) on Bacillus cereus and other Bacillus spp in foodstuffs

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