Bacillus cereus

Bacillus cereus is a Gram-positive, spore-forming bacterium found widely in the environment. Some strains cause food poisoning or opportunistic infections.

Cereulide: A heat-stable cyclic peptide toxin produced by some Bacillus cereus strains. Its resistance to cooking helps explain the emetic form of food poisoning.
Bacillus cereus food poisoning: A foodborne illness caused by Bacillus cereus, usually presenting as vomiting or diarrhea. It is the species’ best-known impact on human health.
Bacillus anthracis: A spore-forming bacterium that causes anthrax in humans and animals. It is a close relative distinguished by anthrax virulence and limited motility.
Gram-positive bacteria: Bacteria whose cell walls retain crystal violet during Gram staining, typically because of a thick peptidoglycan layer. Bacillus cereus has the thick-walled structure that gives it a Gram-positive stain.
Hemolysin BL: A three-component pore-forming toxin produced by some Bacillus cereus strains. It contributes to intestinal damage associated with diarrheal illness.
Fried rice syndrome: Food poisoning associated with rice contaminated by Bacillus cereus and improperly stored after cooking. Cooked rice can support growth and cereulide production when left at unsafe temperatures.
Bacillus thuringiensis: A spore-forming bacterium that produces insecticidal proteins and is used in biological pest control. It is genetically close to Bacillus cereus but best known for insect toxicity.
Bacillus: A genus of rod-shaped, endospore-forming bacteria found in diverse environments. Bacillus cereus belongs to this broad group of spore-forming rods.
Bacillus cereus enterotoxin T: A protein toxin associated with diarrheal illness caused by Bacillus cereus. It is one of the secreted factors implicated in intestinal symptoms.
Food safety: The handling and preparation practices used to prevent foodborne illness and contamination. Rapid cooling and safe storage limit bacterial growth in cooked foods.

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