What sanitation methods are used to prevent the contamination of foods?
Bacillus cereus spores are extremely heat resistant, so while cooking at proper temperatures would destroy most foodborne pathogens including the vegetative cells of B. cereus, it does not destroy the spores. While heat resistance is increased by high salt concentrations and gradual heating, the spores lose their heat resistance in acidic environments. Spores can be activated by heat and or improper handling; therefore the 2001 Food Code recommends that hot foods be maintained at a temperature of 140°F or above. According to the National Institutes of Health (NIH), the National Institute of Allergy and Infectious Diseases (NIAID), and the National Food Processors Association (NFPA), the suggestions below are good examples of how to destroy B. cereus: • Steaming under pressure, roasting, frying and grilling foods can destroy the vegetative cells and spores. • Foods infested with the diarrheal toxin can be inactivated by heating for 5 minutes at 133°F. • Foods infested with the emetic to
