The spores of some species (especially Bacillus cereus and the ' Bacillus subtilis ' group) survive cooking and can subsequently germinate and grow under favourable conditions, particularly those in warm kitchens. Subsequent consumption of foods in which large numbers of Bacillus spp. have grown can cause gastrointestinal illness, either by the consumption of pre-formed toxin or by toxins produced by these bacteria in the gut.
HPA - Bacillus spp. food poisoning
Image credits: CDC/ Courtesy of Larry Stauffer, Oregon State Public Health Laboratory