A broad range of foods are associated with Bacillus cereus infection including cooked vegetables and meats, boiled or fried rice, vanilla sauce, custards, soups, ice cream, herbs, and spices. Many of these foods may contain B. cereus because spores of this organism are heat-resistant and can survive cooking. Studies have shown that B. cereus spores can survive even recommended cooking temperatures. Keeping food on warmers may not be effective in reducing B. cereus because spores can still germinate as food is cooled, passing through the "danger zone" of 140 degrees F to 41 degrees F.
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