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Bacillus species (food poisoning)

The diagnosis, management and epidemiology of Bacillus spp.

Updates to this page

From:
UK Health Security Agency
Published:
24 September 2008
Last updated:
25 March 2026
Show all updates

  1. Removed 'Bacillus: guidance for the management of cases of Bacillus cereus'.

  2. Changed from PHE to UKHSA and removed withdrawn pages.

  3. First published.

The spores of Bacillus bacteria commonly contaminate raw foods and food materials, particularly foods:

  • in contact with the soil
  • of vegetable origin

The spores of some species, especially Bacillus cereus and the Bacillus subtilis group, can:

  • survive cooking
  • subsequently germinate and grow under favourable conditions, particularly in warm kitchens

Consumption of foods in which large numbers of Bacillus spp. have grown can cause gastrointestinal illness, either by:

  • the consumption of pre-formed toxin
  • toxins produced by these bacteria in the gut

Diagnosis and management

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