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In this section: Laboratory Methods (Food)

BAM Chapter 14: Bacillus cereus

Bacteriological Analytical Manual (BAM) Main Page

Authors

Sandra M. Tallent, Ann Knolhoff, E. Jeffery Rhodehamel (ret.), Stanley M. Harmon (ret.), and Reginald W. Bennett (ret.)

Editions

Current Edition

BAM Chapter 14: Bacillus cereus (October 2020 Edition) in PDF

Previous Editions

BAM Chapter 14: Bacillus cereus (November 2019 Edition)

Original Source

Bacteriological Analytical Manual, 8th Edition, Revision A, 1998. Chapter 14.

Revision History

October 2020: Minor Edits in Sections G and H.
November 2019: Section H.8. Addition of link to protocol for quantitative analysis for cereulide in food products.
January 2012: The Bacillus Chapter has been updated with the inclusion of a new optional chromogenic agar, Bacara agar, for the detection and enumeration of Bacillus cereus in foods.

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