Reducing risk on Bacillus cereus to food chain, EFSA opinion
prevalent bacteria Bacillus cereus, European scientific
experts find the majority of reported outbreaks were linked to the
consumption of heat treated foods, with cooked dishes containing
pasta or rice the main culprits.
The European Commission asked a group of scientists, housed under the European Food Safety Authority (EFSA), to identify the categories of foodstuffs, and the food manufacturing and preparation processes, where Bacillus cereus or other Bacillus spp. may pose a risk to human health.
Bacillus cereus, a spore-forming bacteria, is a cause of foodborne illness (vomiting and diarrhoea), particularly noted for doing so in rice.
While several member states already have criteria for controlling B. cereus in their national legislation or guidelines, current European legislation does not include any specific provisions on B. cereus or other Bacillus sp. in foodstuffs.
Community legislation on food hygiene is currently under revision, and so identifying an opportunity to bring in some regulations on Bacillus cereus into the European law, Brussels asked EFSA for a risk assessment on the bacteria.
They found that cooked dishes containing pasta or rice were the main, but not the only, foods implicated in emetic intoxications.
Almost all kind of foods have been implicated in B. cereus foodborne poisoning. However, a majority of reported outbreaks were linked to the consumption of heat-treated foods. Failure in refrigeration was frequently suspected.
Minimising risk, the EFSA expert panel claims: "The major control measures are to control temperature and to establish HACCP system. Only heat treatments used for canning of low acid foods will ensure a complete destruction of spores of B. cereus."
They recommend the number of spores in other processed foods must be kept as low as possible by proper cleaning and disinfection of equipment. Rapid cooling is necessary to prevent germination and growth of B. cereus spores. Low pH (below 4.5), reduction in aw (below 0.92) would also inhibit B. cereus.
In other cases, refrigeration below 4°C is necessary to prevent growth of all types of B. cereus, including psychrotrophic strains.
The EFSA opinion from its BIOHAZ panel now bounces back to the Commission, who may, or may not, decide to take into consideration the EFSA recommendations when drawing up proposals for the revision of legislation on food hygiene.
