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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Microbial and Chemical Food Safety » Research » Publications at this Location » Publication #390061
Research Project: Development and Validation of Predictive Models and Pathogen Modeling Programs; and Data Acquisition for International Microbial Databases

Location: Microbial and Chemical Food Safety

Title: Microbiological Safety of Meat | Bacillus cereus

Author
item Juneja, Vijay
item KAUSHIK, ABHISHEK - National Institute Of Food Technology Entrepreneurship And Management(NIFTEM)
item TANEJA, NEETU - National Institute Of Food Technology Entrepreneurship And Management(NIFTEM)

Submitted to: Meat Science
Publication Type: Book / Chapter
Publication Acceptance Date: 2/5/2022
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Bacillus cereus food poisoning is the general description of illness associated with this organism, although two recognized types of illness are caused by two distinct metabolites (toxins). The diarrheal type of illness is caused by a large-molecular-weight protein and the vomiting (emetic) type of illness is associated with cereulide, an acid- and heat-resistant polypeptide. Bacillus cereus is member of a group of closely related organisms, the B. cereus complex. Work aimed at understanding the relationships between members of the complex, and on their characteristics and mechanisms of pathogenicity, has been extensive. The occurrence of these organisms in foods and the means by which they can be controlled are considered in this article.