| Hazard: | Biological -- Spore formers -- Bacillus cereus
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| Source: | Raw foods of plant origin are the major source of B. cereus. The widespread distribution of the organism, the ability of spores to survive dried storage and the thermal resistance of spores, means that most ready-to-eat foods will contain B. cereus.
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| Justification: | Risk Profile: Bacillus cereus in rice
*Microbial Pathogen Data Sheet
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| Control Measure: | Good Operating (hygienic and manufacturing) Practice. See pathogen data sheet for guidelines on cooking, cooling and holding of food, to prevent growth, especially after cooking
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| Last Updated: | 9/05/2013
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