Abstract
Bacillus usually has a single endospore and spores do not swell the vegetative cell. It most commonly is associated with food, for example, spices, pudding, dry milk, cream, dry potatoes, sauces, spaghetti, and rice. The emetic (vomit) and diarrheal food poisoning are caused by different distinct enterotoxins of Bacillus cereus. Selective enrichment techniques can be used in the isolation of B. cereus from foods containing low numbers. B. cereus var. mycoides shows rhizoid growth, Bacillus thuringiensis has a crystal formation within the cell, and Bacillus anthracis is a mammalian pathogen. The selective/differential media used in the isolation and counting of B. cereus are mannitol egg-yolk polymyxin (MYP) agar and polymyxin-pyruvate-egg yolk-mannitol-bromothymol blue (PEMB) agar. Low levels of peptone in PEMB agar promote sporulation and pyruvate reduces the colony size. MYP agar can be used to recover thermally injured B. cereus. B. cereus isolates can be identified by phenotypic and foodomics techniques.
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