Bacillus cereus: Difference between revisions
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*Known for causing foodborne illness in humans, though some strains are probiotic | *Known for causing foodborne illness in humans, though some strains are probiotic | ||
*Classically associated with "fried rice syndrome" | *Classically associated with "fried rice syndrome" | ||
*8-16 hour incubation time | |||
===Pathogenesis=== | ===Pathogenesis=== | ||
*The emetic form is commonly caused by rice cooked for a time and temperature insufficient to kill any spores present, then improperly refrigerated. It can produce a toxin which is not inactivated by later reheating. This form leads to nausea and vomiting one to five hours after consumption. It can be difficult to distinguish from other short-term bacterial foodborne intoxications such as by Staphylococcus aureus. | *The emetic form is commonly caused by rice cooked for a time and temperature insufficient to kill any spores present, then improperly refrigerated. It can produce a toxin which is not inactivated by later reheating. This form leads to nausea and vomiting one to five hours after consumption. It can be difficult to distinguish from other short-term bacterial foodborne intoxications such as by Staphylococcus aureus. | ||
*Bacillus foodborne illnesses occur due to survival of endospores when food is improperly cooked. Bacterial growth results in production of enterotoxins, one of which is heat- and acid-stable (pH 2 to 11); ingestion leads to two types of illness: diarrheal and emetic. | *Bacillus foodborne illnesses occur due to survival of endospores when food is improperly cooked. Bacterial growth results in production of enterotoxins, one of which is heat- and acid-stable (pH 2 to 11); ingestion leads to two types of illness: diarrheal and emetic. | ||
==Clinical Features== | ==Clinical Features== | ||
*Causes severe [[nausea]], [[vomiting]], and [[diarrhea]].<ref> Kotiranta A, Lounatmaa K, Haapasalo M (2000). "Epidemiology and pathogenesis of Bacillus cereus infections". Microbes Infect 2 (2): 189–98. doi:10.1016/S1286-4579(00)00269-0. PMID 10742691.</ref> | *Causes severe [[nausea]], [[vomiting]], and [[diarrhea]].<ref> Kotiranta A, Lounatmaa K, Haapasalo M (2000). "Epidemiology and pathogenesis of Bacillus cereus infections". Microbes Infect 2 (2): 189–98. doi:10.1016/S1286-4579(00)00269-0. PMID 10742691.</ref> | ||
==Differential Diagnosis== | |||
==Management== | |||
==Prognosis== | ==Prognosis== | ||
Most emetic patients recover within six to 24 hours but in some cases, the toxin can be fatal.<ref> Takabe F, Oya M (1976). "An autopsy case of food poisoning associated with Bacillus cereus". ForensicSci 7 (2): 97–101.</ref> | Most emetic patients recover within six to 24 hours but in some cases, the toxin can be fatal.<ref> Takabe F, Oya M (1976). "An autopsy case of food poisoning associated with Bacillus cereus". ForensicSci 7 (2): 97–101.</ref> | ||
==See Also== | ==See Also== | ||
Revision as of 12:49, 4 August 2015
Background
- Gram-positive, beta-hemolytic, rod-shaped bacterium
- Known for causing foodborne illness in humans, though some strains are probiotic
- Classically associated with "fried rice syndrome"
- 8-16 hour incubation time
Pathogenesis
- The emetic form is commonly caused by rice cooked for a time and temperature insufficient to kill any spores present, then improperly refrigerated. It can produce a toxin which is not inactivated by later reheating. This form leads to nausea and vomiting one to five hours after consumption. It can be difficult to distinguish from other short-term bacterial foodborne intoxications such as by Staphylococcus aureus.
- Bacillus foodborne illnesses occur due to survival of endospores when food is improperly cooked. Bacterial growth results in production of enterotoxins, one of which is heat- and acid-stable (pH 2 to 11); ingestion leads to two types of illness: diarrheal and emetic.
Clinical Features
Differential Diagnosis
Management
Prognosis
Most emetic patients recover within six to 24 hours but in some cases, the toxin can be fatal.[2]
See Also
References
- ↑ Kotiranta A, Lounatmaa K, Haapasalo M (2000). "Epidemiology and pathogenesis of Bacillus cereus infections". Microbes Infect 2 (2): 189–98. doi:10.1016/S1286-4579(00)00269-0. PMID 10742691.
- ↑ Takabe F, Oya M (1976). "An autopsy case of food poisoning associated with Bacillus cereus". ForensicSci 7 (2): 97–101.