Emetic Bacillus cereus Are More Volatile Than Thought: Recent Foodborne Outbreaks and Prevalence Studies in Bavaria (2007–2013)

Table 1

Examples for potentially foodborne diseases caused by emetic B. cereus in Bavaria between the years 2007 and 2013.

Year	Diseased persons	Place	Food matrix	Level of emetic B. cereus (cfu/g)
2007	Several students after a cooking lesson at school	School kitchen	Hard cheese	<100 (only positive using a qualitative detection method, but detection of 2 𝜇g cereulid/g*)
2007	One adult	Restaurant	Cooked pasta	3.8×10^5
2008	Several students	School canteen	Paprika filled with meat and rice	<100 (only positive using a qualitative detection method)
2009	One adult	Household	Cooked potatoes	<100 (only positive using a qualitative detection method)
2010	One adult	Restaurant	Cooked pasta with oysters	<100 (only positive using a qualitative detection method)
2010	Several adults	Canteen	Poulard breast in tomato sauce	<100 (only positive using a qualitative detection method)
2010	Several adults	Catering	Chana masala (cooked chickpea) with baked potatoes in curry sauce and cooked rice	Cooked rice: 2.8×10^4 (1 𝜇g cereulid/g*); Cooked chickpea: <10 (only positive using a qualitative detection method, but detection of 0.3 𝜇g cereulid/g*); see also Ehling-Schulz and Messelhaeusser, 2012 [14]
2011	Several children (1 to 3 years old)	Nursery school	Cooked pasta with tomato sauce	6.8×10^6
2011	Two adults	Restaurants	Cooked pork meat with potatoes	1.0×10^2
2011	One adult	Household	Cured and smoked meat	1.0×10^2
2012	Several students	Canteen	Raspberry quark	1.4×10^2
2012	One adult	Household	cooked mushrooms	1.9×10^7
2013	Several adults	Catering at a wedding	Vitello tonnato	6.1×10^7

∗Currently, no officially validated method for the quantitative detection of cereulide in food matrices is available; therefore quantitative data on cereulide toxin are only shown for selected samples. However, recently a European initiative has been started to establish appropriate ISO methods (CEN/TC 275/WG 6).