*quick overview about bacillus cereus

*This type of bacteria grows because of improperly cooked foods. They are compounded when the food is improperly stored; for instancenot refrigerated properly.The bacterial spores get into the foods people eat and cause illness. *There is two types of illnesses that come with bacillus cereus; diarrhoeal and emetic. Diarrhoeal is cramp like abdominal pains and watery diarrhea, beginning 8 to 16 hours after eating and are related to the lower intestine. Cereus more severe and acute and are nausea and vomiting beginning 1 to 6 hours after eating and are related mainly to the upper intestine. This illness is not spread from person to person. It is in the body system for 12 to 24 hours.

keep SAFE from bacillus cereus!

*ways to reduce the risk:
-keep cooked foods about 60 degrees C if not served right
-store cold foods at or below 4 degrees C to prevent toxin.
-don't store protein-containing food with cooked rice (this stimulates the growth)
-reheat food to 75 degrees C
-prevent cross contamination from rae to cooked foods
-wash fruits and veggies throughly with clean water.
-make sure you are cooking in a sanitized area.

The cultures found in this bacteria are usually Gram positive when they are young. As they mature and age, they may become Gram negative. They are an aerobic and sporulating bacteria. It is resistant to hostile physical and chemical conditions. It can not survive in harsh environments, yet is very resistant to heat, radiation, and disinfectants. It forms endospores which are dormant forms of bacterium that allows it to survive environmental conditions.