Bacillus cereus

From Wikipedia, the free encyclopedia

You have new messages (last change).
Wikipedia:How to read a taxobox
How to read a taxobox
Bacillus cereus
B. cereus on sheep blood agar plate.
B. cereus on sheep blood agar plate.
Scientific classification
Kingdom: Bacteria
Phylum: Firmicutes
Class: Bacilli
Order: Bacillales
Family: Bacillaceae
Genus: Bacillus
Species: cereus
Binomial name
Bacillus cereus
Frankland & Frankland 1887

Bacillus cereus is an endemic, soil-dwelling, Gram-positive, rod shaped, beta hemolytic bacteria that causes foodborne illness.[1] B. cereus bacteria are facultative aerobes, and like other members of the genus Bacillus can produce protective endospores.

[edit] Pathogenesis

B. cerus is responsible for a minority of foodborne illnesses (2–5%). It is known to create heavy nausea, vomiting, and abdominal periods. [2] Generally speaking, Bacillus foodborne illnesses occur due to survival of the bacterial spores when food is improperly cooked.[3] This problem is compounded when food is then improperly refrigerated, allowing the spores to germinate.[4] Bacterial growth results in production of an enterotoxin; the timing of the toxin production may be responsible for the fact that B. cereus can cause two types of food poisoning: a diarrheal type and an emetic type.[5]

  • The diarrheal type is associated with a wide-range of foods, has an 8–16 hour incubation time and is associated with diarrhea and gastrointestinal pain. Also know as the long-incubation form of B. cereus food poisoning, it can be difficult to differentiate from poisoning caused by Clostridium perfringens.[6]
  • In the emetic form, cooked rice that is improperly refrigerated is the most common cause, leading to nausea and vomiting 1–5 hours after consumption. This form can be difficult to distinguish from other short-term bacterial foodborne pathogens (e.g. Staphylococcus aureus).[6]

[edit] References

  1. ^ Ryan KJ; Ray CG (editors) (2004). Sherris Medical Microbiology, 4th ed., McGraw Hill. ISBN 0-8385-8529-9. 
  2. ^ Kotiranta A, Lounatmaa K, Haapasalo M (2000). "Epidemiology and pathogenesis of Bacillus cereus infections". Microbes Infect 2 (2): 189-98. PMID 10742691. 
  3. ^ Turnbull PCB (1996). Bacillus. In: Baron's Medical Microbiology (Barron S et al, eds.), 4th ed., Univ of Texas Medical Branch. (via NCBI Bookshelf) ISBN 0-9631172-1-1. 
  4. ^ McKillip JL (2000). "Prevalence and expression of enterotoxins in Bacillus cereus and other Bacillus spp., a literature review". Antonie Van Leeuwenhoek 77 (4): 393-9. PMID 10959569. 
  5. ^ Ehling-Schulz M, Fricker M, Scherer S (2004). "Bacillus cereus, the causative agent of an emetic type of food-borne illness". Mol Nutr Food Res 48 (7): 479-87. PMID 15538709. 
  6. ^ a b Bacillus cereus. Todar's Online Textbook of Bacteriology. Retrieved on 2006-04-10.
Retrieved from "http://en.wikipedia.org../../../b/a/c/Bacillus_cereus.html"
In other languages