| Bacillus cereus Bacteria - B. cereus Symptoms - There are two types of Bacillus cereus toxins that cause food poisoning, diarrheal and emetic. The diarrheal illness causes watery diarrhea and abdominal cramps. The emetic version generally cause nausea and vomiting. Sources - The diarreal version of food poisioning has been linked to foods such as meat, fish, vegetables, and milk. The emetic version of food poisoning has been linked to foods such as rice, potatoes, pasta, and cheese. Incubation Period - Diarrheal, 6 - 15 hours. Emetic, 30 minutes - 6 hours. Duration of Illness - Generally, the illness will last for about 24 hours. Treatment - Generally, no treatment is necessary, however, fluids may be needed to protect against dehydration. Prevention - Bacillus cereus is a bacteria that exists normally in foods. When conditions are made favorable for the growth of the bacteria, it also produces spores. While properly cooking food will normally inactivate the bacteria, the spores that were formed are heat resistant. This means that even properly reheating foods may not entirely destroy the spores that when consumed, will produce a toxin that can make you sick. Steps shall be taken to avoid cross contamination of raw and ready to eat foods. Furthermore, food workers must adhere to proper handwashing practices. All potentially hazardous foods must be held cold at 45 degrees Fahrenheit or below or hot at 140 degrees Fahrenheit or above. Any foods that are cooked in advance and need to be cooled must be correctly cooled. Foods to be cooled must cool from 140 degrees Fahrenheit to 70 degrees Fahrenheit within a 2 hour time period, and cool from 70 degrees Fahrenheit to 45 degrees Fahrenheit within an additional 4 hour time period. Foods are best cooled by breaking the food product into smaller containers and allowing them to cool uncovered on the top shelf of a cooler to allow for the cold air to circulate over the food while being protected from contamination on the top shelf of a cooling unit. Ice baths and ice wands are also a helpful tool in properly cooling foods. Return to Food Home page Return to Environmental Health Home page Return to Stratford Health Dept Home page |