Preventing Foodborne Illness: Bacillus cereus

Preventing Foodborne Illness: Bacillus cereus

Bacillus cereus is a Gram-positive, facultative, anaerobic bacterium characterized by large rod-shaped cells and an ability to form heat-resistant endospores. Since this bacterium is commonly widespread in the environment and is often found in soil, it is naturally present in a wide range of food pr...

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Veröffentlicht in:EDIS (Gainesville, Fla.) Fla.), 2024-12, Vol.2024 (6)
Hauptverfasser: Karuna Kharel, Kiara Bookman, Renee Goodrich Schneider, Rachael Silverberg, Ploy Kurdmongholtham, Bruna Bertoldi, Keith R. Schneider
Format: Artikel
Sprache:eng
Schlagworte:
Bacillus cereus
Food Safety
Foodborne Illness
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Beschreibung
Zusammenfassung:Bacillus cereus is a Gram-positive, facultative, anaerobic bacterium characterized by large rod-shaped cells and an ability to form heat-resistant endospores. Since this bacterium is commonly widespread in the environment and is often found in soil, it is naturally present in a wide range of food products of both plant and animal origin. B. cereus grows best in a temperature range of 39ºF (4ºC) to 118ºF (48ºC). Optimal growth occurs within the narrower temperature range of 82ºF (28ºC) to 95ºF (35ºC) and a pH range of 4.9 to 9.3 (FDA 2012).
ISSN:2576-0009
DOI:10.32473/edis-fs269-2024