What Is Cereulide?
Cereulide is a heat-stable toxin produced by the bacterium Bacillus cereus. Because it survives cooking and reheating, it represents a significant risk to food safety and may cause adverse health effects in ready-to-eat products.
Occurrence of Bacillus cereus in Food Products
Bacillus cereus is naturally present in the environment, including soil, plants, and dust. When the bacterium contaminates food and is able to multiply, cereulide can be formed. Particularly affected are starch-rich foods such as cooked rice, pasta, potato-based products, as well as improperly cooled or stored ready-to-eat foods.
Health Risks Associated with Cereulide
Cereulide is undesirable in all food products and represents a relevant risk for food manufacturers and processors. Consumption may lead to rapid-onset nausea and severe vomiting, as the toxin places a substantial burden on the human body and cannot be inactivated by reheating.
Vulnerable Consumer Groups
Infants and young children are considered particularly vulnerable due to their still-developing immune systems and metabolism. Even small amounts of cereulide can cause serious health effects, which is why stringent safety requirements apply to infant and toddler foods.
Analytical Testing and Prevention in the Food Industry
Bilacon offers an accredited LC-MS/MS method for the reliable detection of cereulide, supporting food industry companies in preventive risk assessment, quality control, and regulatory compliance.
