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Related Experiment Videos

Time to B. cereus about hot chocolate

P K Nelms1, O Larson, D Barnes-Josiah

  • 1Minneapolis Department of Health and Family Support (MDHFS), MN 55415, USA.

Public Health Reports (Washington, D.C. : 1974)
|May 1, 1997
PubMed
Summary

Bacillus cereus (B. cereus) contamination in vending machine hot chocolate caused employee illnesses. Citywide testing revealed widespread contamination, highlighting the need for regular vending machine inspections to prevent foodborne illness.

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Area of Science:

  • Food Safety
  • Microbiology
  • Public Health

Background:

  • Employee illnesses linked to hot chocolate from a vending machine prompted an investigation.
  • Vending machine-related foodborne illnesses are potentially underreported.

Purpose of the Study:

  • Determine the causative agent of illnesses from vending machine hot chocolate.
  • Assess the prevalence of Bacillus cereus (B. cereus) contamination in citywide hot chocolate vending machines.

Main Methods:

  • Inspection of vending machines at the affected plant and other city locations.
  • Laboratory testing of hot chocolate mix, water, beverage samples, and machine components.

Main Results:

  • Bacillus cereus (B. cereus) confirmed in dispensed hot chocolate at illness-inducing concentrations (170,000 count/gm).

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  • Citywide, 7 of 39 (18%) hot chocolate vending machines tested positive for contamination.
  • Two machines exhibited B. cereus levels sufficient to cause illness.

    • Conclusions:

    • Vending machine hot chocolate can harbor toxin-producing Bacillus cereus (B. cereus).
    • Vulnerable populations are at increased risk from even low B. cereus concentrations.
    • Periodic vending machine testing and further study on cleaning practices are recommended.