Bacillus cereus is the causative agent of two gastrointestinal diseases that cause emesis and diarrhea. As evidenced by the reviewed literature published between 2002 and 2016, the contribution of the catering industry to the spread of B. cereus foodborne intoxications is evident. The reported settings included banquettes, a prison facility, clinics, a wedding, pubs and clubs, a take-away restaurant, a kindergarten, and a hotel restaurant. Many of the reported outbreaks were related to the consumption of rice-based products and starchy foods, together with vegetable-based dishes, with an attack rate that varied between 22.2 % and 95.0 %. Epidemiological and microbiological investigations allowed the common risk factors to be identified, including incorrect temperature maintenance of the foods and improper cleaning of food production equipment. Hence, to prevent microbial growth and toxin formation, appropriate training of the staff involved in food production and management must be pursued.

Bacillus cereus foodborne outbreaks in mass catering

Andrea Osimani;Lucia Aquilanti;Francesca Clementi
2018-01-01

Abstract

Bacillus cereus is the causative agent of two gastrointestinal diseases that cause emesis and diarrhea. As evidenced by the reviewed literature published between 2002 and 2016, the contribution of the catering industry to the spread of B. cereus foodborne intoxications is evident. The reported settings included banquettes, a prison facility, clinics, a wedding, pubs and clubs, a take-away restaurant, a kindergarten, and a hotel restaurant. Many of the reported outbreaks were related to the consumption of rice-based products and starchy foods, together with vegetable-based dishes, with an attack rate that varied between 22.2 % and 95.0 %. Epidemiological and microbiological investigations allowed the common risk factors to be identified, including incorrect temperature maintenance of the foods and improper cleaning of food production equipment. Hence, to prevent microbial growth and toxin formation, appropriate training of the staff involved in food production and management must be pursued.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11566/253210
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