Germination and Heat Resistance of Bacillus cereus Spores from Strains Associated with Diarrheal and Emetic Food‐Borne Illnesses

Bacillus cereus has been implicated as the cause of both diarrheal and emetic forms of food‐borne illness. Spores of eight strains of B. cereus , representing diairheal, emetic and atoxigenic origins, were examined for heat resistance and germination responses. No correlation was observed between heat resistance at 85° or 90°C and origin of the strain. Germination of spores in Trypticase soy broth at 30°C, measured by loss of heat resistance, was more extensive for diarrheal strains than for emetic strains. These data should be useful in evaluating potential hazards from B. cereus in foods.