Introduction

Food borne disease is difficult to tackle as it keeps on accumulating with the food. Bacillus bacteria are causing lots of health-related issues. Medical science is keeping a record about the different challenges and issues which are faced by these bacteria. Bacillus Cereus is a bacterium which affects people once it gets accumulated into their food. Different species of this bacterium are there. Its spores can be present anywhere in the food or any other form. Different hazards and challenges are caused due to these bacteria. Food and its safety are important as lots of people are there all across the world which suffers from different hazardous diseases on a daily basis. The report includes a detailed analysis of the bacteria and its different segments are highlighted in the research. Symptoms of the bacteria and how it causes the disease is also reflected in the study. Complications and other hazardous and harmful impacts on humans will be illustrated in the study. Other than different complications and its ill effects will be illustrated in details with the help of a case study. Different diagnosis and tests related to the hazard will be mentioned in the report. Different measures and treatments along with various contamination of the disease will be discussed in detail in the report which will help readers to understand the spread of the disease and what precautions and preventive measures are helpful.

Discussion

Definition of hazards and its characteristics

Bacillus cereus is a form of bacteria which is a rod in shape, with anaerobic bacteria. This particular bacterium is generally found in the soil and food. This bacterium is getting accumulated with food and has started to affect humans in wonder range. Many hazardous effects of these bacteria have been found in parts of the world. It is harmful to humans and contaminates the food and misuses different types of food borne illness. Food and its safety are essential for every single human being and for their survival. This particular bacterium is especially found on fried rice which remains there in the room temperatures. This particular bacteria cereus group includes seven different species which are related to it (Saleh-Lakha et al.  2017). These seven elements include B.anthracis, B.thuringiensis, B.mycoides, B.pseudomycoides and B.cytotoxic.

At a temperature of about 30-degree Celsius, it keeps on multiplying and gets doubled. Within a time frame of twenty minutes, it can be doubled to its total capacity. From the time period of twenty minutes to that of three hours it gets doubled. It is solely responsible for causing minor illnesses which includes vomiting, nausea and that of diarrhea. These illnesses are caused due to the presence of its endospores on the food. For the survival of its spore around less than 100-degree Celsius temperature is required for it to grow and accumulate itself with the help of the spores. This generally occurs when the food is not properly stored in the refrigerator. Food must be stirred in a closed container in the refrigerator when not consumed directly (Lee et al.  2017).

Food safety department needs to make sure that food, especially packaged ones, are not containing preservatives in higher quantities. Quality of food needs to be checked by the food and safety department. Its growth is generally found to be growing in between the temperature below 10-degree Celsius and that of the 50-degree Celsius. With their growth, it results in the growth of enter toxins. Enter toxins are highly reactive to heat and temperature increment. Due to infection and problems while ingesting food there are two types of illnesses which are found in these two types of illnesses are discussed below:

• Diarrheal, this is a type of disease which is associated with a various range of food and needs around 8 to 16 hours of incubation timing. This is directly associated with gastrointestinal pain and diarrhea (Mugadza and Buys, 2017)
• An emetic is another form which is accumulated and formed on the cooked rice over a longer period of time and an insufficient amount of temperature. These temperature changes kill all the spores. This produces cereulide and toxins which do not get inactivated on later stages. Due to which a person feels nauseated and starters vomiting after consumption of about one to five hours

Overview of the food safety incidents caused by the Bacillus bacteria

In the year 2003 in the month of August about five children in a family became sick and have been affected badly with the bacteria after they ate pasta salad. The salad was being prepared on a Friday and it had been taken for a picnic snake the next day. On Saturday after the consumption of the salad, the children were sick. On Friday the salad that had been prepared was kept in the refrigerator for storage in order to be consumed on the following day. The rest of the food that has not been consumed in the day picnic was being stirred and on Monday the rest of the salad was being eaten by them. Due to the fact that the taste of the pasta salad changed out of the five children only 3 children went on to eat the food (Guérin et al.  2016). After around 6 hours of their meal, the youngest girl who was 7 years old started to puck and vomited. She also complained about the respiratory distress that was feeling and has been admitted to a nearby local hospital. Two more children were feeling nauseated and have been admitted to the hospital and were provided with ventilation. Due to the fact that these two children and their health deteriorated drastically, they have been advised to be ventilators. All five children have been shifted to the University Hospital in Leuven. While these children were being transferred from the local hospital to the University the 7 years girl who faced the challenges at first reported that she had a severe pulmonary hemorrhage and needed to provide with a continuous flow of resuscitation (Liu et al.  2017).

On arrival at the second hospital, the girl has been moribund with coma and serves severe bleeding with a severe amount of muscle cramps. Within the 13 hours of her consumption of food she died. Upon detection, she has been detected with the contamination of Bacillus Cereus bacteria. This bacterium has been there in her gut and also in her spleen. In her postmortem and autopsy report translocations of the bacterium have been found. Postmortem of her liver shows coagulation of extensive necrosis and micro vascular (Osimani et al.  2018). Along with that, her initial stage of the laboratory reports shows that the failure of the liver and a severe amount of metabolic acidosis has been found. Rests of the four children have been diagnosed and their severity is less compared to the girl. The 9-year boy has been transferred to the care unit of pediatric intensive in which mechanical ventilation has been provided to him. An invasive hemodynamic monitoring session has been given to him. After a certain point of time, his level of lactic concentration went down by levels. A thorough treatment of liver failure was given to him in order to make him survive. This treatment of his liver failure consisted of vitamin K supplements and that of oral and rectal lactulose. Apart from this oral neomycin and higher doses of acetylcysteine were provided (Sánchez-Chica et al. 2020).

After several hours of his treatment, almost a complete day he regained his consciousness and his alanine transaminase level went up to by 12,254 U/litre and that of the 8,656 U/litre respectively. His level of prothrombin timing went down by about 21.5%. After which he came to his senses and the rest of his two sisters were also treated in a similar type. His brother also survived. Within a time period of about eight days, all the four children were being released by the hospital authorities (Jessberger et al. 2019). The entire case study is dependent on how food safety and other hazards of the bacteria caused death in a family.

Common Factors identified in the case study

Measures that can be considered

In order to prevent the illness from occurring it is important for every single human being to know about the facts that food that is being preserved for hours after hours can easily harm and contain germs on them. These bacteria’s and their sports are highly resistance to heat. This is one of the reason why it is told that while cooking at a medium of proper temperature can easily destroy certain amount of pathogens which are born on food even including B.cereus whose spores cannot be destroyed. Frequent cooling and proper reheating of cooked food are really very essential and important if this food is not to be consumed on an urgent basis. Long-term storage should be at a temperature of below 8 degrees centigrade. Other than that it is also preferred to keep food stored at around 4-6 degree centigrade in order to prevent the growth of these deadly bacteria’s (Huang et al. 2020). Low level of PH in the food is considered to be a safest mode which helps them get poisonous. In maximum number of cases it is always mentioned that before cooking food must be boiled and dried at a room temperature. This should be specially followed with proper safety in case of cooking rice which should be boiled and then dried off at normal room temperature. This helps the rise from getting a proper breeding ground for germs. Many restaurants are there across the world that practice boiling a bulk of rice before they start cooking and then store those boiled rice overnight at room temperature. This completely supports the growth of bacteria. In the similar situation, a restaurant that offers takeaway or ready to eat food helps these bacteria’s to multiply or germinate (Saleh-Lakha et al. 2017). This is completely the similar type of case in case of pasta and other similar types of food which was stored for a longer duration at room temperature.

According to the National Institute of Allergy and Infectious Diseases (NIAID), National Institutes of Health (NIH) and National Food Processors Association (NFPA) and other similar types of precautions should be given to all the health institutes. Several suggestions are there which can prevent the spread from getting worse. All these suggestions are listed below:

• Steaming up of food should be done as it helps you destroy the germs that spread on the food
• Grilling, frying of food and other ways of cooking should be done at a higher temperature. With the help of these higher degrees of temperatures at about 133 degrees Fahrenheit should be initiated (Miller et al. 2018)
• Foods which are infested with different types of eccentric tedious products need to be heated at a temperature of 259 degrees Fahrenheit for more than one and a half hours. Food must be reheated until and unless they steam up completely. If these food are not steamed up at an accurate temperature then emetic toxins can be prevented

In the present situation the main problem with the bacteria lies in the dairy industry. Milk and its quality should not be detorieted and growing up of the spores of the bacteria. Soil contains about 100000 to 1000000 per gram of spores of bacteria. Dung of cows is one of the sources due to which a bacterium accumulates and contaminants milk (Liu et al. 2020). it is important to reduce this contamination of bacteria into the raw milk by proper cleaning up of teats and udders. Proper cleaning up of teats and udders helps to eliminate growing up of bacteria’s. This vegetative bacterium can be killed easily with the help of pasteurization but if these are killed its spores remain in the milk. One of the main reasons by these bacteria trivial is due to the fact that dairy industry and other food industry have the ability e for this force to remain at their room onto the surfaces especially in a hydrophobic area. It is important to control these bacteria and press their present which can be done from farmers till the end of packaging (Saleh-Lakha et al.  2017). Proper storage is essential which must be kept at a minimum temperature. Education should be given to farmers in a proper amount so as to make sure that they handle milk and other food products in a much hygienic manner. If the place and policies of hygiene is not practice then it would be difficult to protect the humankind from getting infected.

Prevention

Diagnosis and Tests

Bacillus cereus is mainly considered as spore forming bacteria that intends to cause gastrointestinal diarrheal along with non gastrointestinal diseases such as septicemia, endocarditis. It is eventually necessary for the food industry to make sure that the diagnosis and test are conducted in a significant manner in order to minimise the effect or prevent it from occurring (Abdel-Rahman et al 2019).

Microscopically the organism appears to be a positive rod that is mostly in a single pair or it can be further identified as a square end after gram staining. On the other hand, the end spores formation is eventually seen as an oval or round region within the cell centre. The spores seem to be oval and thus it does not intend to swell the mother cell. The B.Cereus can eventually produce enterotoxins therefore the food poisoning can eventually take place wherever the food is stored or prepared without adequate refrigeration. The diagnosis that has been considered shows that whenever the rood reaches to the concentration less than 10(5) to 10(8) CFU\g or even mL (Na et al. 2018). The food implication in outbreak is often taken place in the meats, vegetables, boiled or fried rice. However, the diagnosis has also identified that the consumption of the food that contains Bacillus cereus is mostly implicated in two different types of manifestations such as the diarrheal syndrome that is mostly characterised by pain in the abdomen. Hence, after the incubation the individual with the manifestation for 12 to 24 hours has consumed period that is mostly between 8 to 16 hours after the food. Secondly, the emetic syndrome is probably characterised by acute nausea as well as vomiting that mostly happens between the consumption hours that is 1 to 5 hours. The syndrome that is identified among the patients or the individual is because of the production of the exotoxins produced by B.Cereus (Shimoyama et al. 2017).

Furthermore, the diagnosis has made it evident that syndrome is caused because of the thermolabile enterotoxins. Thus, it requires consuming the foods that are contaminated with spores and thus it intends to germinate as well as release enterotoxins during their growth. Hence the enterotoxins that are described in B.Cereus are the two protein complexes of hemolysin BL (HBL) as well as non-hemolytic enterotoxin.

In order to detect B.Cereus the call method can also be utilised as it would help to detect the toxins through the damaging effects that are probably caused in the cell culture (Amakawa et al. 2020). The following can be used such as McCoy cell culture, CHO cell culture or Hep-2 cell culture.

Measures and treatments

In order to control Bacillus cereus, it is necessary that the presence of spores is traced from farmers to the package as provided in the case study. The temperature for storing the foods is an unimportant factor in border to minimise the count of Bacillus cereus. However, it is also seen that food poisoning also occurs due to lack of hygiene. The cause of mortality is eventually the resistance of Bacillus cereus to penicillines as well as cephalosporin thus this is the result of beta lactamase production (Zhang et al. 2020). In the earlier case it was found that the use of appropriate antibiotic treatment is an essential part in order to restrict progression of the disease and reduce the mortality rate to minimum. Then after the treatment known to be, Vancomycin appears to be the effective suggestion in case the individual is suffering from Bacillus cereus. On the other hand, the carbapenem antibiotics are significant as in ca4es of glycopeptides groups.

It is necessary to consider that the patient suffering from Bacillus cereus needs to be provided with supportive treatment. The oral rehydration or sometimes-intravenous fluid along with electrolyte replacement can be provided to the patients in case severe dehydration is occurred. Furthermore, patients would require antibiotics therapy in case the patient is suffering from invasive disease (Shimoyama et al. 2017).

Prevention as well as control for Bacillus cereus

The diarrheal as well as vomiting intoxication caused by the organism are readily prevented by an appropriate food handling process. It is further necessary that the meat and vegetables need not be preserved at a temperature 45 degree Celsius. It is further necessary to assure Good manufacturing Practices (cGMP) (21 CFR 110) can be used by slaughterhouse as well as the processing units. Furthermore the appropriate disinfection of food can be used such as hypochlorite or others.

Conclusion

Bacteria and its accumulation into the body of human beings is really a matter of concern. The entire portfolio report depicts the fact that how and by which medium bacteria enter into our body. Various doctors and other medical science experts are finding different ways by which these bacteria can be removed from being accumulated and from multiplying itself. This creates a cute sterile in case it is mistakenly consumed. Once this gets into the body it starts spreading itself into different areas of the body. It is especially present in meat and dairy products which should be avoided being consumed if it is stored in the refrigerator for a longer duration. Stored food and preservatives are highly infectious as these carry germs and other types of diseases in our body. Food and its safety are important we should not be avoided at any e case. In this report with the help of a case study the entire scenario depicts how the bacteria are accumulated into the body with the help of pasta salad. It is deadly enough to cause sterility in body which would affect our internal organs and their functionality is can be easily stopped with their accumulation and breeding. Apart from that it is the responsibility of every single individual to not to preserve and consume food which are being kept for a longer hours especially for children. This houses the entire scenario of death of a girl in the case study is represented. Thus, it can be concluded from the above portfolio that how B.cereus bacteria can cause deaths if proper precautions are not taken on time.

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