Bacillus spp. food poisoning

The spores of Bacillus bacteria commonly contaminate raw foods and food materials, particularly foods in contact with the soil or of vegetable origin.

The spores of some species (especially Bacillus cereus and the ' Bacillus subtilis' group) survive cooking and can subsequently germinate and grow under favourable conditions, particularly those in warm kitchens.

Subsequent consumption of foods in which large numbers of Bacillus spp. have grown can cause gastrointestinal illness, either by the consumption of pre-formed toxin or by toxins produced by these bacteria in the gut.

Related Topics:

• Gastrointestinal infections
• Anthrax (Bacillus anthracis)