Bacillus
BACILLUS FOOD POISONING
What is Bacillus food poisoning?
Bacillus food poisoning is caused by a group of bacteria commonly found in soil, dust, vegetation, cereal products, herbs & spices, dried foods, milk and dairy products, meat and meat products.
How do I know that I have Bacillus food poisoning?
Diagnosis can only be confirmed by testing a sample of your faeces. This is usually at the request of your doctor.
How is it spread?
Bacillus bacteria form spores during unfavourable growth conditions. These spores are heat-resistant and can survive cooking. If the food is cooled slowly or kept warm before serving they will germinate. The bacteria will then multiply rapidly at such temperatures and produce a toxin in the food. This toxin is very stable and will not be destroyed by subsequent re-heating. It cannot be spread from person to person. Bacillus cereus food poisoning is mainly associated with rice dishes, and occasionally with pasta, meat or vegetable dishes, dairy products, soups, sauces, and sweet pastries. Bacillus subtilis is associated mainly with meat or vegetables in pastry, cooked meat or poultry products, and occasionally with bakery items such as bread or crumpets, sandwiches, and ethnic meat or seafood dishes.
What are the symptoms?
Onset can be sudden, but the effects are usually over fairly quickly. The symptoms normally fall into one of the following patterns:
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Bacillus cereus -emetic type nausea and vomiting
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Bacillus cereus - diarrhoea & abdominal pain
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Bacillus subtilis- nausea, diarrhoea & vomiting
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Bacillus licheniformis diarrhoea and abdominal pain
How soon after exposure do symptoms occur?
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Bacillus cereus -emetic type 1 to 5 hours
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Bacillus cereus -diarrhoeal type 8 to 16 hours
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Bacillus subtilis 10 mins to 4 hours
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Bacillus licheniformis 2 to 14 hours
Do infected people need to stay away from work or school?
All cases of gastroenteritis are regarded as potentially infectious. People should stay away from work or school until free from diarrhoea and vomiting for 48 hours. Inform
your employer, child carer, nursery or school as soon as possible to help them identify if they may have an outbreak. Infected people in ‘high risk’ groups must stay away while
they have symptoms. High Risk groups include:
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food handlers involved with unwrapped or ready to eat food,
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staff of health care facilities in contact with food or patients,
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children aged below 5 years attending nurseries, playgroups, etc
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older children and adults who may find it difficult to implement good standards of personal hygiene.
Such people may return to work or school when they have been symptom free for 48 hours.
How can I prevent the spread of infection?
Handwashing
This is the most important factor in preventing the spread of infection.
Thoroughly wash your hands with soap in warm running water:
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AFTER using or cleaning the toilet
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AFTER touching anything contaminated by diarrhoea or vomiting
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AFTER attending to anybody who is unwell
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AFTER handling dirty laundry, clothing or bedding
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AFTER handling used nappies
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BEFORE handling, preparing, serving, or consuming food or drink
People who are ill should ideally use bactericidal liquid soap and separate towels or disposable paper tissues. A nailbrush can assi
st
you to clean under your fingernails. Always dry your hands well as
this helps to remove bacteria.
Cleaning the toilet
For as long as people are unwell:
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wipe the toilet seat with disi
nfectant after each use
-
wash and disinfect other items like bedpans or pottie
s after each use.
-
use a cloth soaked in disinfectant to wipe the toilet seat, flush handle,
washbasin taps, and door handle two or three times a day.
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clean the toilet bowl using a (toilet) brush and disinfectant
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rinse the brush by flushing the toilet, and replace in its holder
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keep any rubber gloves used for cleaning the toilet for this use only and
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flush the toilet with the seat and lid down.
Laundry
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keep dirty laundry from anyone with food poisoning separate
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if possible remove any heavy soiling into the toilet before washing
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wash soiled clothing and bedding separately on as hot a washinging programme as
possible without exceeding fabric care instructions.
Points to remember
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make sure everybody follows these precautions
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assist young children to wash their hands properly
Further advice is available by contacting your Doctor or from Kennet District Council, Environmental Health & Protection Services