Bacillus cereus toxin

We have developed a sensitive and quantitative analytical procedure for the accurate determination of a Bacillus cereus toxin. Foods known to be commonly affected are pasta, rice and dairy products, particularly when the food has been stored and re-heated.

The dose of the toxin, cereulide, that causes illness is not known. However, through a study sponsored by the European Committee for Standardisation and involving nine international laboratories, we have developed a procedure using LC/MS/MS to determine cereulide in a wide range of food stuffs. A first working draft of the method is currently being prepared for submission for CEN Standardisation, and this will be an invaluable step toward detecting the presence of Bacillus cereus toxin in foods.

Contact: Nick Byrd
+44(0)1386 842187
nick.byrd@campdenbri.co.uk