A type of bacteria which can contaminate food and lead to food poisoning. Optimum conditions for growth and production of bacillus cereus poisons are damp, warm foods which are kept warm at temperatures between 10°C and 55°C. Food should therefore be chilled to under 10°C (cook & chill) or kept at a temperature above 65°.
Symptoms of food poisoning caused by bacillus cereus are vomiting and diarrhea.
