Abstract
<i>Bacillus cereus</i>is a recent addition to the growing list of organisms known to cause food-borne disease. In the 1950s, Hauge<sup>1</sup>published the first description of a food-borne<i>B cereus</i>outbreak based on his investigation of several outbreaks in Norway. Illness in these outbreaks was characterized preponderantly by diarrhea, with an incubation period of from ten to 12 hours. In the early 1970s, a second clinical syndrome associated with<i>B cereus</i>was identified in which vomiting was the primary symptom and in which the incubation period ranged from one to six hours.<sup>2</sup>Unlike outbreaks of diarrheal<i>B cereus</i>food-borne disease, which have been associated with a variety of foods, rice has been implicated as the vehicle in almost all reported outbreaks of the emetic syndrome. These two different clinical syndromes seem to be associated with two different toxins produced by the bacteria: one toxin is heat labile—causes fluid
Published Version
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