Bacillus cereus is a Gram-positive foodborne pathogen that can cause foodborne illness.1 A publication by Scallan et al.2 in 2011 estimated that 63,400 human foodborne Bacillus cereus cases, including 0 deaths, occur annually in the US.
Key laboratories studying various aspects of foodborne Bacillus cereus in the US and Canada include:
Boor laboratory, Cornell University, USA
Worobo laboratory, Cornell University, USA
Labbe laboratory, University of Massachusetts - Amherst, USA
Key laboratories studying various aspects of foodborne Bacillus cereus in Europe include:
Nguyen-The laboratory, Institut National de la Recherche Agronomique, France
Abee laboratory, Wageningen University, The Netherlands
Kolstø laboratory, University of Oslo, Norway
Martlbauer laboratory, Ludwig-Maximilians Universitat, Germany
Logan laboratory, Glasgow Caledonian University, UK
Key laboratories studying various aspects of foodborne Bacillus cereus in South and Latin America include:
Rodriguez de Massaguer laboratory, UNICAMP/FEA, Brazil
Key laboratories studying various aspects of foodborne Bacillus cereus in Asia and Australia include:
Hahm laboratory, Chung-Ang Univeristy, Republic of Korea
Oh laboratory, Gyeonggi-do Research Institute of Health and Environment, Republic of Korea
Heinemann laboratory, University of Canterbury, New Zealand
Additional resources on Bacillus cereus:
A number of key sources on foodborne Bacillus cereus are available.
References
1http://en.wikipedia.org/wiki/Bacillus_cereus
2Scallan et al. 2011.Emerging Infectious Diseases 17:7-15 PMID:21192848