Bacillus

| Species | Significance | |---------|---------------| | Bacillus anthracis | Causative agent of (a serious zoonotic disease). Virulence factors include a polypeptide capsule and anthrax toxin. | | Bacillus cereus | Common cause of food poisoning (emetic and diarrheal syndromes). Found in rice, pasta, and leftovers. | | Bacillus subtilis | Model organism for laboratory research; used in enzyme production, probiotics, and as a biocontrol agent in agriculture. | | Bacillus thuringiensis (Bt) | Produces crystal proteins (Cry toxins) that are insecticidal. Used widely as a natural pesticide in organic farming. | | Bacillus stearothermophilus | Thermophile (grows at 65°C). Used to test the efficacy of autoclave sterilization. |

(plural Bacilli ) is a genus of gram-positive, rod-shaped (bacillus form) bacteria. A defining characteristic of this genus is its ability to form endospores —highly resistant, dormant structures that allow the bacteria to survive extreme conditions of heat, drought, radiation, and toxic chemicals. bacillus

Close on the heels of B. anthracis in terms of public health impact is Bacillus cereus . While less lethal, it is a ubiquitous contaminant responsible for "fried rice syndrome," a common form of food poisoning. B. cereus produces heat-stable toxins that cause emetic (vomiting) or diarrheal syndromes. Because the spores survive cooking and germinate when food is left at improper temperatures, this organism represents a persistent challenge in culinary hygiene. Found in rice, pasta, and leftovers