Significance of Bacillus cereus
Bacillus cereus is a Gram-positive bacterium known for causing foodborne illnesses and is frequently studied for its sensitivity to various plant extracts with antibacterial properties. It can produce toxins that lead to conditions like food poisoning, often associated with starchy foods such as fried rice. This bacterium serves as a primary target in antimicrobial activity studies, showcasing significant susceptibility to extracts from several plants, which highlights its relevance in both food safety and bacterial resistance research.
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The concept of Bacillus cereus in scientific sources
Bacillus cereus is a Gram-positive, spore-forming bacterium linked to food contamination and poisoning, prevalent in herbal drugs. This study tests its sensitivity to Punica granatum peel extracts, showing notable antibacterial effects.
From: The Malaysian Journal of Medical Sciences
(1) This is a bacterium that can cause food poisoning by releasing diarrheagenic toxins, and it has been found in rice samples.[1] (2) A type of bacteria that can cause food poisoning, commonly associated with rice and other starchy foods.[2] (3) A bacterium whose emetic toxin has been implicated in causing liver failure, considered a contamination risk in herbal supplements.[3]