The phylogenetic structure of Bacillus cereus sensu lato was recently resolved in seven major groups. The described genetic groups show clear differences in their clinical significance, in their ranges of growth temperature, of pH and of water activity and in their resistance to heat. Symptoms due to cereulide can vary considerably from very mild symptoms (vomiting) to very severe (death). Through all these characteristics, B. cereus group is of major concerns in ready-to-eat food risk management, while these RTE foods are praised by the consumers of the current century! This highlights the need to focus on the (re)emergence of this pathogen, and to consider whether these new food habits have created new niches for B. cereus, or whether adaptation has occurred. A range of topics will be covered, including the biodiversity, the prevalence of B. cereus in RTE foods, the pathogenic mechanisms and the regulation criteria. The phylogeny and the associated phenotypes will be presented. This phylogeny is of particular importance towards the evaluation of the potential risk associated with the B. cereus group strains. The occurrence of the cereulide encoding genes was recently investigated, through new advances in analytical methods. An overview of the collected data from starch-rich foods associated or not to food poisoning will be presented. At least, the epidemiology and the recent regulatory concerns with B. cereus contamination will be presented, highlighting the harmonization initiatives in North America. The presentations will produce perspectives on increasingly critical issues, and discussions on new strategies for better control.

Presentations