Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Toxigenic Bacilli Associated with Food Poisoning

  • Oh, Mi-Hwa (Food Science and Technology, School of Chemical Engineering and Industrial Chemistry, University of New South Wales) ;
  • Cox, Julian M. (National Institute of Animal Science, Rural Development Administration)
  • Published : 2009.06.30
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Abstract

The genus Bacillus includes a variety of diverse bacterial species, which are widespread throughout the environment due to their ubiquitous nature. A well-known member of the genus, Bacillus cereus, is a food poisoning bacterium causing both emetic and diarrhoeal disease. Other Bacillus species, particularly B. subtilis, B. licheniformis, B. pumilus, and B. thuringiensis, have also recently been recognized as causative agents of food poisoning. However, reviews and research pertaining to bacilli have focused on B. cereus. Here, we review the literature regarding the potentially toxigenic Bacillus species and the toxins produced that are associated with food poisoning.

Keywords

References

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