B. cereus 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 enterotoxin, and ingestion leads to two types of illness, diarrheal and emetic syndrome.[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]
It was previously thought that the timing of the toxin production might be responsible for the two different types, but in fact the emetic syndrome is caused by a toxin called cereulide that is found only in emetic strains and is not part of the 'standard toolbox' of B. cereus. Cereulide a dodecadepsipeptide produced by non-ribosomal peptide synthesis (NRPS), which is somewhat unusual in itself. It was shown independently by two research groups to be encoded on a plasmid, which is called pCERE01 [7] or pBCE4810 [8]. Interestingly, this plasmid shares a common backbone with the virulence plasmid pXO1, which encodes the anthrax toxin genes in B. anthracis, but with a different pathogenicity island. Periodontal isolates of B. cereus also possess distinct pXO1-like plasmids.==Ecology==
B. cereus competes with other microorganisms such as Salmonella and Campylobacter in the gut, so its presence reduces the numbers of those microorganisms. In food animals such as chickens,[9]rabbits[10] and pigs,[11] some harmless strains of B. cereus are used as a probioticfeed additive to reduce Salmonella in the intestines and cecum. This improves the animals' growth as well as food safety for humans who eat their meat.
Some strains of B. cereus produce cereins, bacteriocins active against different B. cereus strains or other Gram-positive bacteria.[12]
In case of foodborne illness, the diagnosis of B. cereus can be confirmed by the isolation of more than 105B. cereus organisms per gram from epidemiologically implicated food, but such testing is often not done because the illness is relatively harmless and usually self-limiting.[13]
Most emetic patients recover within six to 24 hours, but in some cases, the toxin can be fatal.[14][15][16][17][18] In 2014, 23 neonates receiving total parenteral nutrition contaminated with B. cereus developed septicaemia, with three of the infants later dying as a result of infection. [19][20]
A closer view of PHIL 12377, this photograph depicts the colonial morphology displayed by Gram-positive Bacillus cereus bacteria, which was grown on a medium of sheep’s blood agar (SBA), for a 24 hour time period, at a temperature of 37°C. From Public Health Image Library (PHIL).[22]
This photograph depicts the colonial morphology displayed by Gram-positive Bacillus cereus bacteria, which was grown on a medium of sheep’s blood agar (SBA), for a 24 hour time period, at a temperature of 37°C. From Public Health Image Library (PHIL).[22]
↑Ryan KJ; Ray CG (editors) (2004). Sherris Medical Microbiology (4th ed. ed.). McGraw Hill. ISBN 0-8385-8529-9.CS1 maint: Extra text: authors list (link) CS1 maint: Extra text (link)
↑Kotiranta A, Lounatmaa K, Haapasalo M (2000). "Epidemiology and pathogenesis of Bacillus cereus infections". Microbes Infect. 2 (2): 189–98. PMID 10742691.CS1 maint: Multiple names: authors list (link)
↑Turnbull PCB (1996). Bacillus. In: Baron's Medical Microbiology (Barron S et al, eds.) (4th ed. ed.). Univ of Texas Medical Branch. (via NCBI Bookshelf) ISBN 0-9631172-1-1.CS1 maint: Extra text (link)
↑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.
↑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.CS1 maint: Multiple names: authors list (link)
↑Hoton FM, Andrup L, Swiecicka I, Mahillon J (2005). "The cereulide genetic determinants of emetic Bacillus cereus are plasmid-borne". Microbiology. 151 (7): 2121–4. PMID 16000702.CS1 maint: Multiple names: authors list (link)
↑Ehling-Schulz M, Fricker M, Grallert H, Rieck P, Wagner M, Scherer S (2006). "Cereulide synthetase gene cluster from emetic Bacillus cereus: structure and location on a mega virulence plasmid related to Bacillus anthracis toxin plasmid pXO1". BMC Microbiol. 6 (20). PMID 16512902.CS1 maint: Multiple names: authors list (link)
↑Naclerio, G; Ricca, E; Sacco, M; De Felice, M (December 1993). "Antimicrobial activity of a newly identified bacteriocin of Bacillus cereus". Appl Environ Microbiol. 59 (12): 4313–6. PMID8285719.
↑Naranjo, M; et al. (2011). "Sudden Death of a Young Adult Associated with Bacillus cereus Food Poisoning". J Clin Microbiol. 49 (12): 4379–4381. doi:10.1128/JCM.05129-11.
↑Bartlett, John (2012). Johns Hopkins ABX guide : diagnosis and treatment of infectious diseases. Burlington, MA: Jones and Bartlett Learning. ISBN978-1449625580.