What is Cereulida?
Cereulida is a toxin produced by certain strains of the common bacteria Bacillus cereus, widely present in the environment and food raw materials.
Where is it found?
Cereulida forms in foods when bacteria multiply, usually due to cooked foods being left at ambient temperature for too long.
It is often found in rice that has been cooked and cooled, earning the informal name of “fried rice syndrome“. However, it can also be found in starchy foods like pasta and potatoes, as well as dairy products, shellfish, and vegetables if they are mishandled or improperly stored.
What are the symptoms?
People typically feel unwell between 30 minutes and five hours after consuming contaminated food. The primary symptoms are repeated nausea and vomiting, sometimes accompanied by stomach cramps. Most individuals recover within 24 hours. Severe cases, though rare, may include acute liver failure.
Why does reheating not solve the problem?
Once cereulida is present in foods, normal cooking or reheating does not destroy it. The toxin is thermo-stable, meaning it can survive temperatures that would typically kill the bacteria.
How does it end up in infant preparations?
Infant preparations often include oils containing arachidonic acid (ARA) to mimic human breast milk. The spores of Bacillus cereus can survive in the dry ingredients used in infant preparations and, under certain conditions during their handling or processing, can grow and produce cereulida.
Since the toxin is thermo-stable, thermal treatment does not destroy it, allowing it to remain in the final product.
Does it affect other foods?
If cooked foods are cooled slowly or kept warm for hours, Bacillus cereus can grow and produce cereulida. Large pots of rice or pasta, or dishes kept warm on a stove or buffet, are common risk points.
Key Questions and Answers
- What is cereulida? Cereulida is a toxin produced by certain strains of the common bacteria Bacillus cereus.
- Where is it found? Cereulida can be found in various foods, including rice, pasta, dairy products, shellfish, and vegetables, if they are mishandled or improperly stored.
- What are the symptoms? Symptoms include repeated nausea and vomiting, usually within 30 minutes to five hours after consuming contaminated food. Most individuals recover within 24 hours.
- Why does reheating not solve the problem? Cereulida is thermo-stable, meaning it can survive temperatures that would typically kill the bacteria.
- How does it end up in infant preparations? Cereulida can form in infant preparations due to the survival of Bacillus cereus spores in dry ingredients and their growth under certain conditions during handling or processing.
- Does it affect other foods? Cereulida can contaminate various foods if they are cooled or kept warm for extended periods, allowing Bacillus cereus to grow and produce the toxin.
