Analysis of cereulide in food and baby food

Detection of the emetic Bacillus cereus toxin cereulide using LC-MS/MS in accordance with ISO 18465:2017

Jan. 2026. Since January 2026, we offer you analysis of the emetic Bacillus cereus toxin cereulide in food and baby food. The analysis is performed in accordance with ISO standard 18465:2017 using LC-MS/MS. Thanks to the expansion of our portfolio of methods, food manufacturers can now reliably detect the emetic toxin cereulide.

We provide you with an overview of cereulide and its effects and show you how we can support you with professional analysis for detection.

Bacillus cereus and cereulide – formation and pathways into food

Cereulide is a cyclic peptide that can be formed by emetic strains of the bacterium Bacillus cereus when it multiplies in food under suitable conditions. However, only a small proportion of Bacillus cereus strains are emetic and have the ability to produce the toxin cereulide.

Bacillus cereus is a ubiquitous environmental bacterium whose spores can enter grain, milk and plant-based raw materials via dust or soil particles. The spores are extremely resistant and can survive drying, heating, and long storage periods. In production environments, Bacillus cereus can form persistent biofilms.

Cereulide can develop in food when spores from emetic Bacillus cereus strains germinate and multiply. This can occur if food or baby food is kept warm for too long, food is left at room temperature for hours, or if baby bottles are repeatedly reheated. Rapid cooling or sufficient heating can prevent the spores from germinating.

Foods rich in starch or protein are particularly affected by contamination with cereulide. These include cooked rice, pasta, potato products, dairy products, spice mixtures, and ready-to-eat meals.

Challenges associated with cereulide

The possible link between biofilms and cereulide formation poses a challenge for processing plants. Biofilms in production facilities can lead to contamination of food with spores, but also with cereulide itself. Cereulide can adhere to steel or glass surfaces and is more fat-soluble than water-soluble. It is also an extremely stable toxin that is hardly inactivated by food processing or heat.

Due to its particular heat stability, pH resistance, and enzyme tolerance, cereulide poses a challenge to food safety. The toxin may be present in food even if Bacillus cereus is no longer detectable.

Effects of cereulide on humans

The European Food Safety Authority (EFSA) summarises the effects of cereulide on humans in its scientific opinion from 2016. When food contaminated with Bacillus cereus is consumed, germs and/or toxins enter the body, which can cause gastrointestinal illness in humans. Ingesting cereulide leads to nausea and vomiting within 0.5 to 6 hours. Even small amounts in the µg/kg range have an acute emetic toxic effect, while higher doses can cause liver and brain damage. In very rare cases, it can lead to death.

Non-acute toxic doses of cereulide, even at very low levels, impair insulin secretion and damage beta cells, which is why it is being discussed in connection with the development of diabetes. However, little is known about its chronic toxicity to date.

Analysis of cereulide at Eurofins

The experts from the Competence Centre for Mycotoxins and Biotoxins at the Eurofins Food & Feed Testing laboratory network have many years of experience in the analysis of biotoxins. Cereulide is analysed in accordance with ISO 18465:2017, using an internal 13-C-labelled standard and measurement by LC-MS/MS. Express analyses are available on request.

Questions about the analysis of cereulide

Do you have any questions about the analysis of cereulide or would you like to take advantage of our analytical services? Please feel free to contact your personal account manager or our expert Carina Kellner directly.