Bacillus cereus and How It Impacts You

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Bacillus cereus and How It Impacts You

• Presented by
• Shermin Murji
• to Alberta Post-secondary educational cafeteria
  food handlers and processors

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Learning Objectives

• What is Baccillus cereus?
• What is it?
• What are the dangers?
• How does this bacteria affect you?
• How can I prevent an outbreak?
• What should I do if I think there may be a case
  of Baccillus cereus ?

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What Is Bacillus cereus?

• Gram positive bacteria that has large rods
• Causes food poisoning when ingested
• Targets people regardless of race, age, or gender
• Is not communicable person to person (PHAC, 2001)

Food and Drug Administration. (2009). Bad Bug
Book Bacillus cereus. Retrieved June 11, 2009
from http//www.fda.gov/Food/FoodSafety/FoodborneI
llness/FoodborneIllnessFoodbornePathogensNaturalTo
xins/BadBugBook/ucm070492.htm Miliotis, M.D.,
Bier, J.W. (Eds.) (2003). International Handbook
of Foodborne Pathogens. New York, NY Marcel
Dekker Inc. Public Health Agency of Canada.
(2001). Bacillus cereus Material Safety Data
Sheets. Retrieved June 11, 2009 from
http//www.phac-aspc.gc.ca/msds-ftss/msds13e-eng.p
hp.
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What Are The Dangers?

• Been recognized as a food poisoning organism
  since the 1950s
• Ingestion can cause two types of illness
• Diarrhea illness
• Vomiting illness (FDA, 2009)
• Not commonly reported, but true numbers unknown
• Rarely causes death

References Food and Drug Administration.
(2009). Bad Bug Book Bacillus cereus.
Retrieved June 11, 2009 from http//www.fda.gov/Fo
od/FoodSafety/FoodborneIllness/FoodborneIllnessFoo
dbornePathogensNaturalToxins/BadBugBook/ucm070492.
htm Gaulin, C., Viger, Y.B, Fillion, L. (2002).
At outbreak of Bacillus cereus implicating a
part-time banquet caterer. Canadian Journal of
Public Health, 93 (5), 353-355.
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Diarrhea Illness

• Caused by a large molecular weight protein
• Typically lasts 24 hours
• Onset is 6 to 15 hours
• Experience abdominal cramps and pain
• Some common foods include milk, meats,
  vegetables, and fish

References Food and Drug Administration.
(2009). Bad Bug Book Bacillus cereus.
Retrieved June 11, 2009 from http//www.fda.gov/Fo
od/FoodSafety/FoodborneIllness/FoodborneIllnessFoo
dbornePathogensNaturalToxins/BadBugBook/ucm070492.
htm
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Emetic (Vomiting) Illness

• Caused by a low molecular weight, heat stable
  peptide
• Typically lasts less than 24 hours
• Onset is almost immediate at 30 minutes to 6
  hours
• Experience nausea and vomiting
• Some associated foods include rice products,
  potato, pasta, cheese, and mixes (e.g. soup,
  sauces, pudding)

References Food and Drug Administration.
(2009). Bad Bug Book Bacillus cereus.
Retrieved June 11, 2009 from http//www.fda.gov/Fo
od/FoodSafety/FoodborneIllness/FoodborneIllnessFoo
dbornePathogensNaturalToxins/BadBugBook/ucm070492.
htm
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2 Historical Cases

• 2 food poisoning cases as examples
• 1993 A day care ordered food from a local
  Chinese restaurant and did not reheat the rice
  when it was served at lunch (hours after the
  arrival of the food). 14 people became ill 12
  children and two staff members.
• 1997 A father and son became ill after making a
  pesto sauce at home. It was not cooked
  adequately and not refrigerated quickly enough.
  The son eventually died from food poisoning
  caused by Bacillus cereus.

References Centers for Disease Control and
Prevention. Epidemiologic Notes and Reports
Bacillus cereus Food poisoning associated with
fried rice at two child day care centers
Virginia, 1993. MMWR, 43 (10), 177-8.   Mahler,
H., Pasi, A., Kramer, J.M., Schulte, P., et al.
(1997). Fulminant liver failure in association
with the emetic toxin of Bacillus cereus. The
New England Journal of Medicine, 336 (16),
1142-1148.
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How Does This Impact Me?

• If an outbreak occurs, your site can be closed
  down temporarily which impacts your
• Reputation
• Output
• Ultimately revenue
• If you are shut down, there may be additional
  food inspection procedures that will be
  implemented (translates into added cost and time)
• Best way to avoid this PREVENTION

References Alberta Regulation. (2003). Public
Health Act Food and Food establishments
regulation. Retrieved July 7, 2009 from
http//www.dthr.ab.ca/resources/documents/foodesta
blishment/Food20and20Food20Establishments20Reg
ulation.pdf
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How Can I Prevent An Outbreak?

• Optimal growing conditions 40 to 140 F (5 to
  60C)
• Adequate cooking and refrigeration may be
  sufficient to reduce likelihood of bacteria
  growth
• Ensure proper food handling and storage
  techniques
• High standard of cleaning practices
• Follow these practices at home and reinforce them
  with employees to take home as well
• Wash your hands frequently

Todar, K. (2008). Bacillus cereus Food
Poisoning. Retrieved June 11, 2009 from
http//www.textbookofbacteriology.net/B.cereus.htm
l.
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What Should I Do If There Is An Outbreak?

• In Alberta, call Health Link (1-866-408-LINK)
• To determine if Bacillus cereus is present on
  site
• Diarrhea type can be detected using a
  serological method
• Vomiting type can be detected by animal models
  or cell cultures

References Food and Drug Administration.
(2009). Bad Bug Book Bacillus cereus.
Retrieved June 11, 2009 from http//www.fda.gov/Fo
od/FoodSafety/FoodborneIllness/FoodborneIllnessFoo
dbornePathogensNaturalToxins/BadBugBook/ucm070492.
htm
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Last Thoughts

• Growth and outbreaks of Bacillus cereus is
  preventable
• Follow proper food handling techniques
• Allow for sufficient cooking times
• Refrigerate immediately
• Reheat leftovers to over 140F/60C
• Wash hands frequently
• Call Health Link in Alberta if you have any
  concerns

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References

• Centers for Disease Control and Prevention.
  Epidemiologic Notes and Reports Bacillus cereus
  Food poisoning associated with fried rice at two
  child day care centers Virginia, 1993. MMWR,
  43 (10), 177-8.
• Food and Drug Administration. (2009). Bad Bug
  Book Bacillus cereus. Retrieved June 11, 2009
  from http//www.fda.gov/Food/FoodSafety/FoodborneI
  llness/FoodborneIllnessFoodbornePathogensNaturalTo
  xins/BadBugBook/ucm070492.htm
• Gaulin, C., Viger, Y.B, Fillion, L. (2002). At
  outbreak of Bacillus cereus implicating a
  part-time banquet caterer. Canadian Journal of
  Public Health, 93 (5), 353-355.
• Mahler, H., Pasi, A., Kramer, J.M., Schulte, P.,
  et al. (1997). Fulminant liver failure in
  association with the emetic toxin of Bacillus
  cereus. The New England Journal of Medicine, 336
  (16), 1142-1148.
• Miliotis, M.D., Bier, J.W. (Eds.) (2003).
  International Handbook of Foodborne Pathogens.
  New York, NY Marcel Dekker Inc.
• Public Health Agency of Canada. (2001).
  Bacillus cereus Material Safety Data Sheets.
  Retrieved June 11, 2009 from http//www.phac-aspc.
  gc.ca/msds-ftss/msds13e-eng.php.
• Rajkovic, A., Uyttendaele, M., Vermeulen, A.,
  Andjelkovoc, M., Fitz-James, I., Veld, P., et al.
  (2008). Heat resistance of Bacillus cereus
  emetic toxin, cereulide. The Society for Applied
  Microbiology, Letters in Applied Microbiology, 46
  (5), 536-541..
• Todar, K. (2008). Bacillus cereus Food
  Poisoning. Retrieved June 11, 2009 from
  http//www.textbookofbacteriology.net/B.cereus.htm
  l.

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For More Info

• Visit
• Public Health Agency of Canada
• http//www.phac-aspc.gc.ca/fs-sa/index-eng.php
• Health Canada
• http//www.hc-sc.gc.ca/fn-an/securit/index-eng.p
  hp
• Canadian Food Inspection Agency
  http//www.inspection.gc.ca/english/toce.shtml

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For More Info

• Visit
• MicrobiologyBytes
• http//www.microbiologybytes.com/video/Bcereus.h
  tml
• Food-info
• http//www.food-info.net/uk/bact/bacer.htm
• Bacteriology at University of Wisconsin-Madison ht
  tp//bioinfo.bact.wisc.edu/themicrobialworld/B.cer
  eus.html

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For More Info

• Books
• Fratamic, P.M., Bhunia, A.K., Smith, J.L.
  (Eds.) (2005). Foodborne Pathogens Micorbiology
  and Molecular Biology. United Kingdom Caister
  Academic Press.
• Graumann, P. (Ed.) (2007). Bacillus Cellular
  and Molecular Biology. United Kingdom Caister
  Academic Press.
• Miliotis, M.D., Bier, J.W. (Eds.) (2003).
  International Handbook of Foodborne Pathogens.
  New York, NY Marcel Dekker Inc.

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For More Info

• Studies
• Amodio-Cocchieri, R., Cirillo, T., Villani, F.,
  Moschetti, G. (1998). The occurrence of Bacillus
  cereus in fast foods. International Journal of
  Food Sciences and Nutrition, 49 (4), 303-308.
• Arnold, K., Drenzek, C., Salter, M., Arduino,
  M.J. (2005). Outbreak of cutaneous Bacillus
  cereus infections among cadets in a university
  military program Georgia, August 2004. MMWR,
  54 (48), 1233-1235.
• Barrie, D., Hoffman, P.N., Wilson, J.A.,
  Kramer, J.M. (1994). Contamination of hospital
  linen by Bacillus cereus. Epidemiology and
  Infection, 113 (2), 297-306.

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For More Info

• Guven, K. Mutlu, B. (2009). Properties of
  Bacillus cereus collected from different food
  sources. Turkish Journal of Biology, 33 (2),
  101-108.
• Hedberg, C.W. Palazzi-Chursa, K.L., Radke, V.J.,
  Selman, C.A., Tauxe R.V. (2008). The use of
  clinical profiles in the investigation of
  foodborne outbreaks in restaurants United
  States, 1982-1997. Epidemiology and Infection,
  136 (1), 65-72.
• Magnusson, M., Christiansson, A., Svensson, B.
  (2007). Bacillus cereus spores during housing of
  dairy cows factors affecting contamination of
  raw milk. Journal of Dairy Science, 90 (6),
  2745-2754.

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For More Info

• Sliman, R., Rehm, S., Shlaes, D.M. (1987).
  Serious infections caused by Bacillus species.
  Medicine, 66 (3), 218-223.
• Stenfors Arnesen, L.P., Fagerlung, A., Granum
  P.E. (2008). From soil to gut Bacillus cereus
  and its food poisoning toxins. FEMS Microbiology
  Reviews, 32 (4), 579-606.
• Vissers, M.M., Te Giffel, M.C, Criehuls, F., De
  Jong, R., Lankveld, J.M. (2007). Minimizing
  the level of Bacillus cereus spores in farm tank
  milk. Journal of Dairy Science, 90 (7),
  3286-3293.

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Questions?