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Bacillus cereus food poisoning: international and Indian perspective

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Abstract

Food borne illnesses result from eating food or drinking beverages that are contaminated with chemical matter, heavy metals, parasites, fungi, viruses and Bacteria. Bacillus cereus is one of the food-borne disease causing Bacteria. Species of Bacillus and related genera have long been troublesome to food producers on account of their resistant endospores. Their spores may be present on various types of raw and cooked foods, and their ability to survive high cooking temperatures requires that cooked foods be served hot or cooled rapidly to prevent the growth of this bacteria. Bacillus cereus is well known as a cause of food poisoning, and much more is now known about the toxins produced by various strains of this species, so that its significance in such episodes are clearer. However, it is still unclear why such cases are so rarely reported worldwide.

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  1. School of Public Health & Zoonoses, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, 141004, India

    Anita Tewari

  2. Veterinary Parasitology & Ecology Group, School of Biological Sciences, University of Bristol, Bristol, UK

    Swaid Abdullah

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  1. Anita Tewari
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  2. Swaid Abdullah
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Correspondence to Anita Tewari.

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Tewari, A., Abdullah, S. Bacillus cereus food poisoning: international and Indian perspective. J Food Sci Technol 52, 2500–2511 (2015). https://doi.org/10.1007/s13197-014-1344-4

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