Bacillus cereus

Bacillus cereus and other bacillus species are potential pathogens. They form hardy spores which  are capable of surviving normal cooking temperatures, subsequently germinating. Subsequent growth and potential production of heat-stable toxins can lead to food borne illness. 

Bacillus are widely distributed in the environment and it can therefore be expected that some level of Bacillus spp. will commonly occur in foods. Slow cooling  and storage of cooked foods between 10 - 50 °C are conditions that can lead to bacillus growth. Commonly affected foods include rice and starchy foods, as well meat, vegetable and fish dishes, particularly those incorporating spices.

Testing can be carried out for spores or vegetative cells.