Preventing Foodborne Illness: Bacillus cereus

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 5-page factsheet 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, Reneé Goodrich Schneider, and Rachael Silverberg, and published by the UF Department of Food Science and Human Nutrition, August 2015.


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Posted: September 28, 2015

Category: Food Safety, Work & Life
Tags: Food Safety, Food Science And Human Nutrition Department, Foodborne Illness, Keith R. Schneider, Rachael Silverberg, Renée Goodrich Schneider

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