The bacteria known as Bacillus

Cereus creates a toxin that

causes the illness Bascillus
Cereus Gastroenteritus.

Remember (Be serious) B. Cereus about rice!

Bacillus Cereus

This spore-forming bacteria

Could be lurking in Dirt
Cooked Vegetables
Meat
(beef and turkey
products)
Milk
Rice
(cooked, fried, and
pudding)
Fish
Potato
Pasta
Cheese Products
Beans
Food mixtures, such as sauce,
puddings, soups, casseroles,
salads, and pastries frequently
have been linked with foodpoisoning outbreaks.

Works Cited
Food and Drug
Administration. Bad Bug Book,
Foodborne Patho-genic
Microorganisms and Natural
Toxins. Second Edition. 2012.
PDF File.
National Restaurant
Association. Servsafe
Coursebook. Sixth Edition. 2014.
Print.
Khalea Allen
Professor Andrea Gamble
Sanitation: Chef 1110
20 June 2016

This bacterium can cause

two different types of
sickness.
The first type exhibits
symp-toms in 6 to 15 hours
from ingestion of
contaminated food. The
bacteria make a toxic
substance in the small
intestine that can lead to
watery diarrhea, cramps, and,
sometimes, nausea (but
usually not vomiting).
The second type exhibits
symptoms in 1/2 to 6 hours
after the bacteria has already
created another toxin in the
food, usually starchy foods.
This toxin causes nausea and
vomiting.
Both cases normally clear
up within 1 to 2 days but
everyone is susceptible.

There is an annual
estimated 63,400 domestically
acquired food-poisoning cases
from B. Cereus in the US.
Usually, infection is noticed
when the number of bacterium
reach a range of 10 to 10 in
an infected food.
Fortunately, Utah has had
no outbreaks of Bacillus
Cereus from 1998 to 2014. But
there is no reason not to be
watchful. Prevention's the
only protection!
There have been 607
outbreaks in the country
between 1998 and 2014
resulting in 7,288 reported
cases, 75 hospitalizations, and
3 fatalities.
The young, elderly, or
those with weak immune
systems are most at risk. If not
for yourself, be sure to follow
the guidelines when preparing
foods for others.
So, at your next family
get together or company pot
luck remember to B. Cereus
(Be Serious). Your family and
co workers will thank you!

Prevention: The primary

method to prevent intoxification
includes Cooking foods to their
minimum internal
temperatures
Holding food at the correct
Temperatures
Cooling food correctly
Washing hands
Washing foods and utensils
Keep raw and cooked foods
separate
One of the most important things
you can do to protect yourself
from infection is to keep food
refrigerated at 40F or lower. At
higher temper-ature the bacteria
can create spores or toxins.
Cooking the foods may kill the
bacteria but it does not disable
the spores or toxins already
present in the food. And dont
stop at refrig-eration, because a
related Bacillus bacterium can
survive and grow at refrigerator
temperatures!