What Is Bacillus Cereus Food Poisoning?
The incubation period varies, such as the intake of live bacteria, about 6 to 14 hours after eating. Sudden abdominal pain, diarrhea, watery stool, nausea, less vomiting, and a few patients have fever. Such as the main intake of bacterial toxins, the incubation period is short, 1 to 5 hours, even as short as tens of minutes, mainly vomiting, accompanied by abdominal pain. A few followed by diarrhea without significant fever. Most are self-limiting and last for 4 to 24 hours.
- It is caused by eating enterotoxin produced by Bacillus cereus. The contaminated foods are mainly foods containing more starch. Clinically, vomiting and diarrhea are the main features. The condition is mild and the course is short, generally not more than 12 hours.
Symptoms and signs of food poisoning by Bacillus cereus
- The incubation period varies, such as the intake of live bacteria, about 6 to 14 hours after eating. Sudden abdominal pain, diarrhea, watery stool, nausea, less vomiting, and a few patients have fever. Such as the main intake of bacterial toxins, the incubation period is short, 1 to 5 hours, even as short as tens of minutes, mainly vomiting, accompanied by abdominal pain. A few followed by diarrhea without significant fever. Most are self-limiting and last for 4 to 24 hours.
Treatment of food poisoning by Bacillus cereus
- The disease is relatively minor and often a self-limiting disease, so the treatment is mainly based on symptomatic treatment, and severe cases can be treated with antibiotics.
Bacillus cereus food poisoning diet health care
- Do not eat leftovers and noodles that have not been thoroughly heated. Do not eat leftovers and vegetables that are spoiled. Strict sanitary requirements for cold dishes. The food should be fully heated and should not be left at room temperature for too long. If it is not consumed immediately, it should be cooled as soon as possible, stored at low temperature, and warmed before eating.
Prevention of food poisoning by Bacillus cereus
- Bacillus cereus is widely distributed and prevention is mainly to prevent food contamination. Do not eat leftovers and vegetables that are spoiled. Strict sanitary requirements for cold dishes. The food should be fully heated and should not be left at room temperature for too long. If it is not consumed immediately, it should be cooled as soon as possible, stored at low temperature, and warmed before eating.
Pathogenic causes of food poisoning by Bacillus cereus
- Bacillus cereus belongs to aerobic bacterium, which is Gram-positive crude bacterium, (3 5) m × (1 1.2) m, with spores, spores are oval, located in the middle or sub-end of the bacterial body, without capsules, Motivated. The spores can withstand high temperatures, and it takes at least 100 ° C and 20min to kill. It can reproduce in large numbers at the appropriate temperature of 28 ~ 35 .
Diagnosis of food poisoning diseases of Bacillus cereus
- Clinically, it should be distinguished from general enteritis.
Inspection method for food poisoning by Bacillus cereus
- Laboratory inspection:
- Bacillus cereus was cultured in the stool.
- Other auxiliary checks:
- An enterotoxin test should be performed to determine the pathogenicity.
Complications of food poisoning by Bacillus cereus
- Complications are rare.
Prognosis of food poisoning by Bacillus cereus
- Most are self-limiting and last for 4 to 24 hours.
Pathogenesis of food poisoning by Bacillus cereus
- Bacillus cereus produces heat-resistant enterotoxin, which can activate cAMP in intestinal epithelial cells, exudate fluids, and produce diarrhea. Some strains produce heat-resistant emetic toxins that cause vomiting. This toxin produces only vomiting and no diarrhea when fed to monkeys. The genes that produce these two toxins may be carried by plasmids or phages, so they can lose their pathogenicity with the loss of plasmids or phages. It has also been reported that Bacillus cereus can produce cytotoxins and cause lesions in mucosal cells.