Bacillus cereus: ALIMENTOS, SALUD Y BIOTECNOLOGÍA

Foodborne diseases (FDs) are an important public health issue at the global level due to their incidence, serious sequels and mortality. FDs present different causal agents, among them those of biological origin such as viruses, fungi, bacteria and parasites. Bacillus cereus is considered an opportunistic pathogen and producer of food poisoning. Meat, cooked vegetables, rice, soups, milk, cheese and raw vegetable sprouts are the foods generally involved in its incidence. This article shows a general perspective of the FDs, specifically of those that have B. cereus as causal agent. Their biochemistry and metabolism is included, as well as some biotechnological alternatives for prevention and contamination control in foods.Las enfermedades transmitidas por alimentos (ETA) son un tema de salud pública importante a nivel mundial debido a su incidencia, graves secuelas y mortalidad. Las ETA presentan diferentes agentes causales; entre ellos, los de origen biológico como virus, hongos, bacterias y parásitos. Bacillus cereus es considerado un patógeno oportunista y productor de toxiinfecciones alimentarias. La carne, verduras cocidas, arroz, sopas, leche, quesos y brotes de vegetales crudos son los alimentos generalmente involucrados en su incidencia. Este artículo muestra una perspectiva general de las ETA, en específico de aquellas que tienen como agente causal a B. cereus. Se incluye su bioquímica