Battey Bacillus is a term used to refer to a type of bacteria called Bacillus cereus. It is a gram-positive, rod-shaped bacterium commonly found in soil and dust. The name "Battey Bacillus" is derived from its initial discovery by the English microbiologist Dr. Walter Battey in 1887.
B. cereus is known for its ability to form spores, which are highly resistant to extreme conditions, allowing the bacterium to survive in harsh environments. These spores are found in plants, cereal grains, and other food products. Consequently, B. cereus is often associated with foodborne illnesses.
In terms of its characteristics, Battey Bacillus can produce several toxins that cause distinct clinical symptoms. The emetic toxin is responsible for causing nausea and vomiting, typically occurring within a few hours after consuming contaminated food. The diarrheal toxins, on the other hand, cause gastroenteritis, resulting in abdominal cramps and diarrhea onset within 8 to 16 hours post-exposure. These symptoms generally resolve within 24-48 hours.
Moreover, Battey Bacillus is of concern in food industries due to its ability to survive cooking and processing temperatures. Furthermore, improper food handling, storage, or hygiene practices can lead to the growth of this bacterium, thereby increasing the risk of food contamination.
Overall, Battey Bacillus, also known as Bacillus cereus, is a gram-positive, spore-forming bacterium commonly found in soil and dust. It is associated with foodborne illnesses, characterized by symptoms such as nausea, vomiting, abdominal cramps, and diarrhea.
