Bacillus cereus Granum, Per Einar; Lindbäck, Toril
Food Microbiology,
2013
Book Chapter
The Bacillus cereus group presently consists of seven Bacillus species, i.e., B. anthracis, B. cereus, B. mycoides, B. pseudomycoides, B. thuringiensis, B. weihenstephanensis, and the most recently ...recognized member of the group, B. cytotoxicus, which is thermotolerant. There are two types of B. cereus foodborne illness. The first type, which is caused by an emetic toxin, results in vomiting, whereas the second type, which is caused by enterotoxin(s), results in diarrhea. The most recently discovered B. cereus enterotoxin, cytotoxin K (CytK), is similar to the β‐toxin of Clostridium perfringens (and other related toxins) and was the causative agent in a severe outbreak of B. cereus foodborne illness in France in 1998. The two types of B. cereus foodborne illness are caused by very different types of toxins including emetic toxin and enterotoxins. Expression of the B. cereus toxins Hb1, Nhe, and CytK is regulated by the PlcR quorum‐sensing system. The spore of B. cereus is an important factor in contributing to foodborne illness. The B. cereus spore is more hydrophobic than spores from any other Bacillus spp., which enables it to adhere to several types of surfaces. B. cereus foodborne illness is likely to be highly underreported because of its relatively mild symptoms with short duration. However, increased consumer interest for precooked, chilled food products with extended shelf lives may be well suited for B. cereus survival and growth. Such foods could increase the prominence of B. cereus as a foodborne pathogen.
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