What is a key characteristic of Bacillus Cereus?

A key characteristic of Bacillus cereus is its ability to survive high cooking temperatures. This bacterium forms spores that can withstand the heating process commonly used in cooking. While cooking may kill the vegetative cells of Bacillus cereus, its spores can survive and remain dormant until conditions are favorable for growth, such as in improperly stored or reheated food. This resilience is significant because it poses a risk of foodborne illness if food is not handled and stored correctly after it has been cooked.

The characteristic of being found in raw meat, producing only one type of toxin, or being able to grow in high-acid foods does not accurately describe Bacillus cereus. It is primarily associated with starchy foods like rice and pasta, especially when they are cooked and kept warm for extended periods. Understanding these properties helps in implementing effective food safety measures to prevent contamination and outbreaks associated with this pathogen.