Bacillus cereus poisoning
🍚 Bacillus cereus is a classic exam bug, linked to rapid-onset food poisoning — especially after reheated fried rice.
⏱️ Symptoms appear within hours and usually resolve in 24 hours.
📖 About
- Bacillus cereus is a spore-forming foodborne pathogen with rapid onset symptoms.
- Classic exam association: “Fried Rice Syndrome” 🍚.
🌍 Source
- Found in food environments, kitchens, and food-processing areas.
- 🍚 Improperly stored cooked rice is the most common culprit.
- Can also affect pasta, sauces, cakes, and vegetables if left at room temperature.
🧬 Characteristics
- Gram-positive, aerobic, spore-forming bacillus.
- Spore survival 🌡️: resistant to boiling, germinate in warm/stored food.
- Produces two toxins:
- ⏱️ Emetic toxin: Rapid vomiting (1–5 h).
- 💩 Diarrhoeal toxin: Watery diarrhoea (8–16 h).
🤒 Clinical Features
- Projectile vomiting 🤢 within 1–5 hours of ingestion.
- Abdominal cramps and diarrhoea may follow.
- Self-limiting ⏳ — resolves within 24 h.
- Rare: pneumonia, endocarditis, or bacteraemia (immunocompromised).
💊 Management
- Supportive care: oral/IV fluids 💧.
- No role for antibiotics in foodborne illness.
- Public health reporting 🚨 if outbreak linked to catering/restaurant food.
🧠 Mnemonic — “CEREUS = CEREAL (Rice)”
- Cooked rice 🍚 left out → spores germinate
- Emetic toxin ⏱️ → vomiting fast
- Rapid onset (1–5 h)
- End within 24 h
- Usually self-limiting
- Supportive fluids only 💧
📚 References