Abstract
Differentiation of bacteria of the Bacillus cereus group often plays a minor role in the area of food microbiology, especially in routine laboratory diagnostics. Bacteria of the B. cereus group are more often used as hygienic parameter; however, a thorough risk assessment with respect to their potential for causing foodborne illnesses is frequently neglected. The detection of different toxin gene profiles of presumptive B. cereus strains allows a comprehensive risk assessment in the context of pre — ventive consumer protection.
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