Resumo

CORTES SANCHEZ, Alejandro de Jesús; GUZMAN MEDINA, Cynthia A.  e  DIAZ RAMIREZ, Mayra. About Bacillus cereus and food safety (a review). rev. cienc. [online]. 2018, vol.22, n.1, pp.93-108. ISSN 0121-1935.  https://doi.org/10.25100/rc.v22i1.7101.

Foodborne diseases (FD) are considered a relevant issue in public health because of their negative impact on the economic and social sphere. Among the agents of biological origin producing FD is B. cereus capable of producing intoxications and toxoplasmosis by consumption of contaminated food. The purpose of this document was to present a general overview of foodborne diseases specifically those produced by Bacillus cereus, involving general microbiological characteristics, methods of detection analysis, as well as measures to control and prevention of food contamination. Food that does not cause damage to health requires the joint action of various sectors such as international organizations, government authorities, academia and the food industry that have been developing, recommended and implemented strategies and actions throughout the food chain as good hygienic practices, analytical methods of detection, and educational programs for the general population on the preparation and preservation of food in the household; in order to reduce the risk to health derived from food to a society that is constantly growing and eager for healthy and nutritious food.

Palavras-chave : Bacillus cereus; food safety; public health.

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