Bacillus
Generic umbrella term covering many species, some beneficial and some pathogenic. Bacillus subtilis and B.
What it is
A genus of rod-shaped, gram-positive, spore-forming bacteria; some species are used in food fermentation (e.g., Bacillus subtilis in natto), as probiotics, or in enzyme production.
Used as starter cultures, probiotics, and as production organisms for food enzymes (e.g., amylase, protease).
What regulators actually say
"Bacillus cereus is a Gram-positive bacterium that can cause two types of foodborne illness: an emetic (vomiting) syndrome and a diarrheal syndrome."
"EFSA's Qualified Presumption of Safety (QPS) approach is used to assess the safety of microorganisms intentionally added to the food and feed chain."
Regulatory status
United States — FDA
Specific Bacillus species (B. subtilis, B. coagulans) have GRAS notices; B. cereus is a foodborne pathogen.
European Union — EFSA
Specific species evaluated through QPS (Qualified Presumption of Safety) framework.
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