In the emetic phase, individuals undergo severe and prolonged nausea, accompanied by recurring vomiting that usually persists for hours to days. This emetic syndrome occurs due to the ingestion of a cyclic peptide toxin called cereulide, which forms within the food during the growth of B. cereus.
Symptoms of diarrheal-type food poisoning caused by B. cereus encompass abdominal discomfort, watery diarrhea, rectal tenesmus, moderate nausea often accompanying diarrhea, sporadic vomiting, and the absence of fever.
B. cereus has the potential to flourish in improperly stored food. Hence, it becomes imperative to adopt suitable food handling practices, especially post-cooking, to prevent illnesses arising from this microorganism.
The diarrheal form of food poisoning arises from the presence of complex enterotoxins emerging during the vegetative growth of B. cereus in the small intestine. In contrast, the emetic toxin is produced by multiplying cells present in the food itself. In both variations of food poisoning, the implicated food generally undergoes heat treatment, with the enduring spores acting as the source of the poisoning.
Uncooked rice can house B. cereus spores, which can persist even through the cooking process. When rice is left at room temperature, these spores can activate and develop into bacteria.
Bacillus cereus toxin
