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View under microscope ( Bccdc.ca, 2016)

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First Discovered in 1963 (http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2863360/)
In Canada, over 36 000 cases of foodborned illnesses is due to B. cereus in 2006 (Bccdc.ca,2016).

SOURCE:
A variety of food, particularly rice and leftovers
It can also be due to food that have sat out for too long at room temperature.
https://www.foodsafety.gov/poisoning/causes/bacteriaviruses/bcereus/

For Diarrheal Syndrome:
Incubation period is 6-15 Hours

For Emetic Syndrome:
Incubation is 30 minutes to 6 hours

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Symptoms include:

Emetic syndrome

Vomitting

Nausea

Sometimes Diarrhea

Symptoms usually start 0.5 to 5 hours after ingestion of contaminated food. Usually, Symptoms will dissapear in 6 to 24 hours.

Diarrheal Syndrome

Diarrhea, sometimes with blood and/ or mucus

nausea

abdominal pain

Symptoms usually start 8 to 16 hours after ingestion of contaminated food. Usually symptoms dissapear in 12 to 24 hours (Bccdc.ca, 2016).

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Pathogen: Bacillus cereus

Gram Positive

Spore Forming

Motile

Widely distrubuted environmentally

Pathogenesis

B. cereus produced tissue destructive exoenzymes

It produces Enterotoxins, emetic toxin (cereulide), Hemolysins which makes B. cereus a potential virulence factor.

These toxin produced induce a diarrheal syndrome. http://cmr.asm.org/content/23/2/382.full

It has  S layer which has a significant role in the adhesion to host cells, in phagocytosis and in increased radiation resistance.  http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2863360/

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Disease Manifestation: Food Borne- particularly rice and left over.

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- Food poisoning caused by B. cereus can be confirmed by isolation of this bacterium in food, stool or vomit samples. Different media are available to culture this pathogen (Bccda.ca, 2016).

- Phage Typing
(http://www.ncbi.nlm.nih.gov/pubmed/7751369)

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-Most people recover without treatment. The administration of fluids is recommended if the diarrhea or vomiting is severe.

-Antimicrobial therapy-vancomycin, clindamycin, ciprofloxacin, tetracyline (http://www.antimicrobe.org/b82.asp)
-Drink plenty of fluids (electrolytes)

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As B. cereus is ubiquitous in the environment, control measures should be focused on preventing growth of B. cereus and the formation of emetic toxin in the food.

Ensure food is maintained either at a temperature above 60°C or refrigerated below 4°C.

Cool Cooked food that will not be immediately consumed to below 4°C within 6 hours.

When reheating food, ensure that the temperature reaches at least 74°C (Bccdc.ca, 2016).