Which bacteria can produce two toxins, one heat stable and one destroyed during cooking?

Bacillus cereus is the bacterium that can produce two toxins: one that is heat-stable and can survive cooking, and another that is heat-sensitive and is destroyed during cooking. This characteristic allows Bacillus cereus to cause foodborne illness in different ways depending on the type of food consumed and the preparation methods used.

The heat-stable toxin is often associated with foods such as rice and pasta that have been improperly stored, while the heat-sensitive toxin is typically linked to other prepared foods. This mechanism highlights the importance of controlling food temperatures and proper food handling practices to prevent the growth of Bacillus cereus and minimize the risk of foodborne illnesses.

It's crucial to understand this distinction because it emphasizes the need for food safety training, illustrating how certain bacteria can survive common cooking methods while still posing health risks.