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Public health risks of the Bacillus cereus group

Public health risks of the Bacillus cereus group

26/07/2016

EFSA experts have updated a 2005 scientific opinion on the risks to public health related to Bacillus cereus and other Bacillus species in food.

 

The Bacillus cereus group comprises eight species. One of these, Bacillus thuringiensis, is used as a biopesticide for insect control. These naturally occurring, soil-borne bacteria can cause food-borne illnesses which usually result in vomiting and diarrhoea. EFSA experts say that the only way to identify strains of Bacillus cereus group unambiguously is to determine their complete genome sequence. They recommend the use of whole genome sequencing techniques to collect relevant information as a pre-requisite for further risk assessment. The experts also recommend control options to manage risks caused by these bacteria. One of the most important options is to keep food refrigerated at a maximum temperature of 7C. From 2007 to 2014, Member States reported 413 strong-evidence foodborne outbreaks associated with Bacillus cereus, which affected 6,657 people and caused 352 hospitalisations. 

 

In particular, the European Commission requested the European Food Safety Authority (EFSA) to:

  1. provide an update of information available on pathogenicity, and contributing virulence factors, in the genus Bacillus (with the exclusion of B. anthracis) and specifically to evaluate the risk to public health arising from the presence of B. thuringiensis in food;
  2. review the microbiological methods available to distinguish between the members of the B. cereus group, to identify different B. thuringiensis strains, and the methods to identify the presence of toxins produced by these microorganisms;
  3. review existing data on natural background prevalence and levels of B. thuringiensis in the environment, and rates of transfer to foodstuffs, including conditions under which this transfer may take place;
  4. indicate, if possible, the maximum levels of Bacillus, and specifically of B. thuringiensis, in food that could be regarded as safe for human consumption;
  5.  evaluate what would be the B. thuringiensis levels in food, at all stages of the food chain, if this microorganism was applied as PPP (plant protection product), and 
  6. provide an update on specific control options, to manage the risk caused by B. cereus, B. thuringiensis, and other Bacillus spp. and their toxins.