Insights into Bacillus cereus prevalence, risk factors, and prevention in Malaysian food products

Bacillus cereus is a significant foodborne pathogen responsible for diarrheal and emetic food poisoning syndromes. Ingesting preformed emetic toxins such as cereulide produced by B. cereus in contaminated food can cause severe illness or even death. In Malaysia, B. cereus is known to be prevalent in rice-based dishes, but the actual number of outbreaks is underreported. As B. cereus continues to pose a risk to public health, understanding its microbiological characteristics and implementing control measures in food safety practices are vital for reducing foodborne illnesses. This review discusses the bacteriological characteristics, detection methods, and prevalence of B. cereus in food samples in Malaysia. It also highlights the importance of enhanced surveillance and proper food handling practices to mitigate the risk of B. cereus. Lastly, implementing effective preventative measures during food preparation is essential to controlling the spread of this pathogen.