Bacillus cereus as an Underestimated Foodborne Pathogen and New Perspectives on its Prevalence and Methods of Control: Critical and Practical Review

Bacillus cereus is a serious concern for food safety and quality because it is related to many foodborne diseases associated with different foods around the world. This pathogenic and ubiquitous bacterium can adopt different survival strategies, namely, the production of biofilms, filaments, or endospores or entering into the viable but nonculturable (VBNC) state, to overcome stressful conditions of its environment. As such, its occurrence in a wide range of food products is particularly well-documented and remains a challenging issue in the scientific field as well as the food industry and food safety. As a result, B. cereus can cause two types of foodborne diseases, an emetic syndrome and a diarrheal syndrome, due to the production of specific toxins. In addition, it is known to be the main cause of numerous infections, nosocomial illnesses, and deaths. Considering this substantial risk, several methods such as heat, high pressure, pasteurization, low pH, and other physical methods have been implemented to control the presence of this pathogen in food products. However, its high prevalence in a variety of raw and processed products as well as its hazard potential is still a concern for consumers, food industries, and health authorities worldwide, requiring a higher level of consideration. Thus, this review has explored and summarized the state of knowledge on this bacterium and the perspectives on conventional and emerging methods of control that have been developed to date. Thus, it is expected that scientists, food manufacturers, and consumers will be more enlightened and alerted to this contaminant and its potential to harm human health.