Question 1 · Hard
Fourteen people fall ill 1 to 5 hours after a staff lunch. All ate fried rice made from rice boiled the day before, left at room temperature overnight and briefly reheated. Most have nausea and vomiting, few have diarrhea, and none has fever. Leftover rice is cultured: mannitol egg yolk polymyxin (MYP) agar grows 10^7 CFU/g of pink colonies surrounded by a white precipitate. The isolate is a large, beta-hemolytic, motile gram-positive bacillus with central to subterminal spores that do not swell the cell. The illness is best explained by:
- ABacillus cereus emetic toxin (cereulide)
- BClostridium perfringens enterotoxin
- CB. cereus heat-labile diarrheal toxin
- DStaphylococcus aureus enterotoxin A
Show answerHide answer
Answer: A · Bacillus cereus emetic toxin (cereulide)
Pink (mannitol-negative), lecithinase-positive colonies on MYP agar, with large, motile, beta-hemolytic spore-forming rods, identify Bacillus cereus. An incubation of 1 to 6 hours with mainly vomiting points to the emetic syndrome, caused by cereulide, a small heat-stable toxin preformed in starchy food such as cooked rice left warm. Reheating does not destroy it. The diarrheal syndrome is caused by heat-labile enterotoxins made in the gut and starts after 8 to 16 hours. Staphylococcal food poisoning also has a short incubation, but the rice grew B. cereus, not staphylococci.
- B: C. perfringens causes diarrhea and cramps 8 to 16 hours after eating, usually from meat dishes.
- C: The diarrheal toxins act after 8 to 16 hours and cause mainly diarrhea, not vomiting.
- D: The rice grew Bacillus cereus at 10^7 CFU/g, not staphylococci.