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30.05.2025 - Foods
First time foodborne illnesses caused by Bacillus velezensis – Recall potential for baked goods?
April 29, 2025 – A case report from Germany is drawing attention in food surveillance: For the first time, Bacillus velezensis has been identified as a potential cause of foodborne illnesses. Previously known primarily as a biological plant protection agent, the germ has been linked to an outbreak of gastrointestinal illnesses at a business event.
At the affected event, several participants suffered from typical gastrointestinal symptoms after consuming baked goods – particularly cakes. Microbiological examinations of the remaining food provided a clear indication: Bacillus velezensis was detected in significant amounts in the baked goods.
Disease and spoilage organism? Bacillus velezensis causes “ropiness” in baked goods
The microbiological finding is significant because, until now, Bacillus subtilis was regarded as the main cause of so-called ropiness spoilage in baked goods. In this phenomenon, products become inedible due to the formation of sticky, ropey slime layers – a typical sign of bacterial spoilage. Now B. velezensis also appears to be capable of this, as this first documented case demonstrates.
Dual role of the germ: From helper to risk?
Bacillus velezensis is well known in agriculture, albeit in a different context: The germ has been used for years as a beneficial microorganism for biological pest control, such as suppressing soil-borne pathogens. Its emergence in spoiled foods with potentially pathogenic effects raises new questions.
According to the publication in the journal Applied and Environmental Microbiology (AEM), the case highlights the necessary re-evaluation of the safety profiles of biologically-used microorganisms. Contaminations along the food chain could in the future cause not only quality losses but also health risks.
Research and regulation face new challenges
The incident reveals how narrow the line can be between beneficial use and microbiological risk in certain bacteria. Experts are now calling for comprehensive follow-up studies on the spread, toxicity, and risk potential of B. velezensis in the entire food sector.
The case shows: Even established “good” germs must be critically observed when they enter new contexts – as here, from the field to the table.
Note for food businesses:
The BAV Institute offers comprehensive microbiological analyses, including specific detections for Bacillus species and their spoilage potential in baked goods and other foods.
More information at:
👉 www.bav-institut.de
Source:
- www.journals.asm.org
- www.foodsafetynews.com