Spore Forming Bacteria

Question 1

Bacillus cereus

Answer 1

Type of Illness: Bacterial intoxication/toxin-mediated infection
Symptoms Diarrhea type: abdominal cramps
Vomiting type: vomiting, diarrhea, abdominal cramps
Onset Diarrhea type: 8 to 16 hours; usually lasts 12 to 14 hours
Vomiting type: 30 minutes to 6 hours
Common Foods Diarrhea type: meats, milk, vegetables, fish
Vomiting type: rice, starchy foods, grains, cereals
Prevention Properly cook and hold at 135℉ (57℃), cool rapidly to below 41℉ (5℃), and
reheat foods

Question 2

Clostridium perfringens

Answer 2

Type of Illness: Bacterial toxin-mediated infection
Symptoms:
Intense abdominal pains and severe diarrhea
Onset:
8 to 22 hours
Common Foods:
Spices, gravy, improperly cooled foods (especially meats and gravy dishes
Prevention:
Properly cook, cool, and reheat foods

Question 3

Clostridium botulinum

Answer 3

Type of Illness: Bacterial intoxication
Symptoms:
Dizziness, double vision, difficulty in breathing and swallowing, headache
Onset:
12 to 36 hours, usually lasts several days to a year
Low-acid foods (pH above 4.6):
are inadequately heat-processed and then packaged anaerobically (metal can or vacuum pouch) and held in the food temperature danger zone
Common Foods:
Home-canned green beans, meats, fish, and garlic or onions stored in oil and butter respectively
Properly heat-process and cool vacuum-packaged and other reduced-oxygen packaged foods; DO NOT use home-canned foods

Prevention:
Properly heat-process and cool vacuum-packaged and other reduced-oxygen packaged foods; DO NOT use home-canned foods