Abstract
Bacteria from the genus Bacillus occur widely within the environment and frequently are detected both in raw materials used in the food industry and in food products at the point of sale. Although the majority of Bacillus spp. are nonpathogenic, Bacillus cereus is a recognized foodborne enteropathogen and causative agent of food poisoning in humans. Other species in the genus that have been implicated in food poisoning outbreaks include Bacillus subtilis, Bacillus licheniformis, Bacillus pumilus, Bacillus brevis, and Bacillus thuringiensis. The problems associated with Bacillus spp. are exacerbated as their spores resist – or are activated during – food processing, and in addition, psychrotrophic strains are capable of growth in milk and food products correctly stored at refrigeration temperatures.
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