Bacillus cereus

Every person is potentially vulnerable to Bacillus cereusB. cereus food poisoning is the common description, though there are two recognized types of the illness: diarrheal and emetic (vomiting).

The diarrheal type of illness is caused by a large protein, and can be brought on by contaminated meats, milk, vegetables and fish. Symptoms such as watery diarrhea and abdominal cramps begin 6 to 15 hours after consumption, and persist for 24 hours. Nausea may also occur, but vomiting is a rare accompaniment to the symptoms in the diarrheal type of B. cereus illness.

The emetic type of illness is recognized 30 minutes to 6 hours after consumption when both nausea and vomiting occur. Generally, symptoms persist less than 24 hours. Emetic-type outbreaks are associated with rice, potato, pasta, and cheese products. This type of food poisoning is sufficiently diagnosed by the rapid onset time to symptoms, coupled with evidence of contamination in the food.

No specific complications of diarrheal and emetic toxins have been identified.  However, other clinical manifestations have been observed including: bovine mastitis, severe infections, gangrene, septic meningitis, cellulitis, panophthalmitis, lung abscesses, infant death, and endocarditis.


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  • Article History
    • Revision Date: 6/22/2010

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Divide and conquer

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Large amounts of leftovers should be divided into small, shallow pans for quicker cooling. Increasing the exposed surface area of the food will help it cool more rapidly. The goal for proper food cooling is to get the inner-most temperature to less than 70°F within two hours and below 41°F within an additional four hours.

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