Bacillus spp. clinical information
Published 24 September 2008
© Crown copyright 2008
This publication is licensed under the terms of the Open Government Licence v3.0 except where otherwise stated. To view this licence, visit nationalarchives.gov.uk/doc/open-government-licence/version/3 or write to the Information Policy Team, The National Archives, Kew, London TW9 4DU, or email: psi@nationalarchives.gov.uk.
Where we have identified any third party copyright information you will need to obtain permission from the copyright holders concerned.
This publication is available at https://www.gov.uk/government/publications/bacillus-species-clinical-information/bacillus-spp-clinical-information
1. Incubation period
1.1 Bacillus cereus
The incubation period for:
- emetic syndrome is 1 to 5 hours
- diarrhoeal syndrome is 8 to 16 hours
1.2 Bacillis subtilis
The incubation period for B. subtilis is 10 minutes to 14 hours.
1.3 Bacillus licheniformis
The incubation period for B. licheniformis is 2 to 14 hours.
2. Common clinical features
2.1 Bacillus cereus
Clinical features for emetic syndrome include:
- nausea
- vomiting
Clinical features for diarrhoeal syndrome include:
- diarrhoea
- abdominal pain
2.2 Bacillus subtilis
Clinical features for B. subtilis include:
- nausea
- vomiting
- diarrhoea
2.3 Bacillus licheniformis
Clinical features for B. licheniformis include:
- diarrhoea
- abdominal pain
3. Sources
There are no human or animal sources.
Environmental sources include:
- soil
- sediments
- dust
- vegetation
Food sources include:
- cereal products
- herbs and spices
- dried foods
- milk and dairy products
- meat and meat products
4. Transmission
Bacillus spp. can be transmitted by contaminated cooked foods subjected to inadequate post-cooking temperature control during cooling and storage.
4.1 Bacillus cereus
Transmission is mainly by:
- rice dishes
Transmission is occasionally by:
- pasta
- meat or vegetable dishes
- dairy products
- soups
- sauces
- sweet pastry products
4.2 Bacillus subtilis group
Transmission is mainly by:
- meat or vegetable with pastry products
- cooked meat
- poultry products
Transmission is occasionally by:
- bakery products, including bread, crumpets, sandwiches
- ethnic meat
- seafood dishes