Preventing Foodborne Illness: Bacillus cereus
Emergent growth of East Indian hygrophila. Figure 1 from publication SS-AGR-411/AG413: East Indian Hygrophila: Hygrophila polysperma (Roxb.) T. Anderson. Credit: Lyn Gettys, UF/IFAS.
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Foodborne Illness
Bacillus cereus


How to Cite

Schneider, Keith R., Renée Goodrich Schneider, Rachael Silverberg, Ploy Kurdmongkoltham, and Bruna Bertoldi. 2017. “Preventing Foodborne Illness: Bacillus Cereus: FSHN15-06/FS269, Rev. 4/2017”. EDIS 2017 (2). Gainesville, FL:6.


Ingesting foods contaminated with Bacillus cereus bacteria can lead to nausea, vomiting, abdominal cramps, and diarrhea. Though B. cereus is commonly found in many types of fresh and processed foods, proper cooking, handling, and storage can minimize the risk of contamination. This revised 6-page fact sheet explains how B. cereus is transmitted, what foods it is commonly associated with, the methods used to prevent contamination, and good practices for receiving, handling, processing, and storing food. Written by Keith R. Schneider, Renée Goodrich Schneider, Rachael Silverberg, Ploy Kurdmongkoltham, and Bruna Bertoldi, and published by the Department of Food Science and Human Nutrition, April 2017.

FSHN15-06/FS269: Preventing Foodborne Illness: Bacillus cereus (
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