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06.06.2025 - Foods
06/06/2025 - Bacillus cereus: Risk due to insufficient cooling and hygiene measures
Food poisonings caused by toxin-producing Bacillus cereus strains are relatively rare but can have severe health consequences. Starch-rich foods such as potato salad, rice, pasta, or Spätzle are particularly often affected when basic hygiene rules are not followed during preparation and storage. These especially include the too slow cooling of dishes and improper reheating.
A recent case from Bavaria, in which reheated tortellini were linked to Bacillus cereus, sadly resulted in not only several illnesses but also a fatality. According to the Federal Institute for Risk Assessment (BfR) and the Robert Koch Institute (RKI), Bacillus cereus is one of the second most frequently detected pathogens with high evidence in the BELA recording system (a system for documenting foodborne disease outbreaks) — i.e., with a clearly demonstrated connection between the germ and the disease pattern.
If such a case occurs, food monitoring will usually conduct comprehensive investigations — including the traceability of ingredients and control of temperature management.
Recommended measures:
- Regular microbiological tests, especially for Bacillus cereus
- Adherence to proven hygiene standards in the kitchen, especially when cooling and heating foods
- Use of cost-effective rapid detection methods for quality control
- Training of kitchen staff to prevent foodborne diseases
Our institute offers both microbiological analyses and practical online trainings for the catering industry. Further information and professional articles on Bacillus cereus can be found on our website.
Our customer advisors are always available for individual consultation.
Sources:
Report Süddeutsche Zeitung on the case in Bavaria