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Case Report: Bacillus pumilus-Caused Bacteremia in a Patient with Food Poisoning

Mohammad Monir Shah1,2, Gabriel Miringu2, Akihiro Wada3

  • 1Center for Infectious Disease Research in Asia and Africa, Institute of Tropical Medicine, Nagasaki University, Nagasaki, Japan.

The American Journal of Tropical Medicine and Hygiene
|January 11, 2019
PubMed

Insights

Bacillus pumilus rarely causes human infections, but this case shows it can lead to food poisoning. This highlights the need for better food safety practices in Kenya.

Area of Science:

  • Microbiology
  • Infectious Diseases
  • Food Safety

Background:

  • Bacillus pumilus is infrequently associated with human infections.
  • Foodborne illnesses pose a significant public health concern globally.
  • Understanding emerging foodborne pathogens is crucial for prevention.

Observation:

  • A 51-year-old man developed severe gastrointestinal symptoms including cramps, fever, and diarrhea.
  • Symptoms began after consuming reheated rice with stewed minced meat from a Kenyan restaurant.
  • Bacillus pumilus was identified as the causative agent through blood culture and genetic analysis.

Findings:

  • Bacillus pumilus was successfully isolated from the patient's blood culture.
  • Biochemical tests and 16S rRNA gene sequencing confirmed the identification of Bacillus pumilus.
  • The patient recovered within 3 days after treatment with probiotics and ciprofloxacin.

Implications:

  • This is the first reported case of Bacillus pumilus causing food poisoning in Kenya.
  • The findings underscore the potential of Bacillus pumilus as a foodborne pathogen.
  • Emphasizes the critical importance of stringent hygiene and food preparation standards to prevent such infections.

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