Jan 21, 2026 - Foods
Testing for the cereulide toxin of Bacillus cereus
The most recent recall of infant and specialty food products due to a possible detection of cereulide brings a known but analytically challenging risk back into the focus of the food industry. Cereulide is a heat-stable toxin produced by Bacillus cereus that is not perceptible by the senses and is not destroyed by heating or preparation. Recalls show that classical microbiological tests alone are not sufficient to reliably mitigate this risk.
The challenge affects not only infant formula but numerous product groups such as powders, dry products, starch-containing products and complex food matrices. For manufacturers, importers and distributors, this increases the need for targeted, preventive analyses to ensure product safety and to minimize recall risks at an early stage.
The BAV Institute therefore offers an accredited and validated cereulide analysis by LC-MS/MS, which enables reliable detection of the toxin in a wide variety of foods. The method closes a crucial analytical gap and supports companies in a sound risk assessment – regardless of heating, storage or product processing. The test can typically be carried out within a few days; express analyses are also possible.
In addition, we carry out the following tests:
- Testing for presumptive Bacillus cereus using ISO methods or an accredited rapid method in 1 day
- Testing for Bacillus cereus genes
- Differentiation of B. thuringiensis and B. cereus
Please feel free to contact us – we will advise you personally at +49 (0)781 / 969 47-197 or by email at jonas.bowers@bav-institut.de.
Further information & links
- Food warnings and current recalls → www.lebensmittelwarnung.de
- Background information on Bacillus cereus → www.rki.de
- www.bav-institut.de
- Fact sheet on Bacillus cereus: www.bav-institut.de